Brussels Sprouts with Bacon

Pair with Lytton Estate Syrah Grenache Mataro

"This simple holiday side dish is a family favorite because… bacon. The SGM is an elegant pairing with this side dish. The bacon notes from the syrah partner up with the actual bacon and create a flavor profile with a lot of depth. The grenache contributes pretty floral notes to the wine, which play nicely against the vegetal flavor of the Brussels sprouts. The mataro adds spice to the wine which is echoed by the pepper in the dish. The texture of the wine is velvety which goes perfectly with the supple texture from the bacon fat, and then the acidity from the SGM cuts right through the fat. An excellent pairing for any holiday meal." -Shauna Rosenblum, Lytton Springs Winemaker

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Yield: 4


  • ½ pound applewood smoked bacon
  • 2 dozen Brussels sprouts
  • Salt and pepper


Wash Brussels sprouts and cut them in half. Fry the bacon in a skillet over medium-high heat until crispy. Transfer bacon to a paper towel-lined plate and leave bacon drippings in the pan. Once cooled, break up bacon into 1-inch pieces.

Add the Brussels sprouts to the pan, stir them until they are nicely coated in bacon fat, and cover the pan with a lid. Reduce the heat to medium-low. Cook for 5 minutes.

Add the bacon back to the pan. Cook, uncovered for a few more minutes until the Brussels sprouts are as tender or browned as you wish. Season with salt and pepper and serve immediately.

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