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Amanda Freitag of Food Network's "Chopped" adds bacon, parm and toasted breadcrumbs to her crispy Brussels sprouts. 

Pro Tip: Amanda likes to sprinkle ¼ to ½ cup of this Brussels sprouts side dish over her Orzo Mac and Cheese With Black Truffle Butter before reheating in an oven and then serving.


  • 8 ounces bacon, medium dice
  • 2 shallots, minced
  • 4 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 2 cups Brussels sprouts, quartered
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon cracked black pepper
  • 1 ½ cups Panko breadcrumbs, toasted
  • ¼ cup grated parmesan cheese
  • ½ lemon, zested


Serves: 4 to 6


In a large sauté pan over medium heat, render the bacon. When the bacon is halfway cooked, add shallots, garlic, and butter and cook for 3 minutes more. Add brussels sprouts and toss to coat. Cook slowly until tender and slightly browned. Season with salt, cayenne and black pepper.

Remove from the pan, making sure to get all the drippings and fat, and place in a serving bowl. Add toasted Panko, parmesan and lemon zest, and mix until evenly combined. Taste for seasoning.