Fire - Pit Brussels Sprouts with Bacon and Butter Recipie

There’s something deeply satisfying about cooking outdoors at this time of year — wrapped up warm, fire crackling, fresh air all around. As you know, nothing brings me more joy than cooking in the elements, and this has become my absolute favourite way to cook Brussels sprouts. It’s simple, honest, and incredibly delicious — and once you’ve tried sprouts cooked over a fire, it’s hard to go back.

Perfect alongside a traditional Christmas dinner, or served with steaks or sausages straight from the grill.

Ingredients

Serves 4 (easily scaled)

• Brussels sprouts, thinly sliced

• Bacon or pancetta, chopped into small pieces

• A generous knob of butter

• Salt and freshly ground black pepper

That’s it. Simple and perfect.

You’ll Need 

• Fire pit or outdoor fire

• Cast-iron or heavy iron frying pan

• Wooden spoon or spatula

Method 

• Get the fire readyLight your fire pit and let it burn down until you have a steady, even heat — flames are fine, just not too fierce.

• Fry the baconPlace your iron frying pan over the fire and add the chopped bacon or pancetta. Cook until the fat renders and the bacon is golden and crisp.

• Add the sproutsTip in the thinly sliced Brussels sprouts and give everything a good stir so they’re coated in that lovely bacon fat.

• Season and sautéAdd a generous knob of butter, season with salt and plenty of black pepper, and sauté until the sprouts are soft, glossy, and just starting to caramelise at the edges.

• Serve and enjoyServe straight from the pan while still hot, breathing in the fresh air and enjoying every bite.

How to Serve 

• Alongside a traditional Christmas dinner

• With steaks or sausages cooked over the fire

• Or simply on their own, eaten outdoors, straight from the pan

Final Thoughts

This is the most delicious way to cook Brussels sprouts — smoky, buttery, and full of flavour. Cooking outdoors slows everything down and turns even the simplest ingredients into something special.

Light the fire, chop the sprouts, and enjoy the moment.