The thing about Brussels sprouts is that a lot of people say they don’t like them, but if they had them prepared like this, they would probably change their mind. Of course we all know that bacon makes everything better (wonder if there is a t-shirt for that), so this recipe really can’t be beat. If you don’t eat pork, you can always add garlic instead to give these veggies some extra flavor.
I feel like Brussels sprouts are the forgotten vegetable, these little baby cabbages don’t get any love. Recently, I have noticed them more and more on the menu of some of my favorite restaurants. These eateries are slow roasting them or deep frying them in duck fat, which are giving these veggies the attention they deserve.
I simply prepare them by cooking my smoked bacon first, then sauteing the sprouts in the bacon fat, adding a little water to help them cook through and then adding the bacon at the end. Enjoy!
- 1 Ib Brussels sprouts
- 2 slices Thick Cut Bacon
- 1/3 cup Water
- Salt and pepper (to taste)
- Wash and cut the tips off your sprouts and slice them in half.
- Heat a skillet to medium, cut the bacon into small pieces add it to the pan. Let the bacon cook for about 3-5 minutes until crisp.
- Remove the bacon from the pan and set to the side. In the same skillet add your Brussels sprouts to the bacon fat.
- Saute your sprouts for about 5 mins until they start to brown and caramelize, then season with a little salt and pepper.
- Add water to the pan and cook until it has been absorbed. Add the bacon back to the pan, give it a stir and you are ready to serve.
4 comments
Sounds good. I learned a yummy way recently. Marinate sprouts in a little olive oil and crushed garlic.(The kind in the jar is good) Saute until done and sprinkle1/4 to 1/2 cup brown sugar until browned and serve.
Thanks Judy, I will try this recipe next time !
I tried the recipe and it turned out great!! Only change I made was using vegetable broth instead of water. Thanks for the wonderful recipes 🙂
Glad you enjoyed the sprouts. That is a great tip Rasheedia and I bet it adds even more flavor.