Brussel Sprouts with Bacon are the perfect side dish to enjoy! The bacon added to the brussels sprouts just brings it all together! The end result is so amazing, you’ll be finding yourself wanting more!
These Brussels Sprouts with Bacon are an easy side dish recipe that can be served with practically any meal. This brussel sprouts recipe is easy to make and has a nice salty and savory taste!
Brussels sprouts get a bad rap. For some reason people seem to be scared of the Barbie sized lettuce heads. In reality they are a super healthy, tasty and hearty vegetable that can be incorporated into many dishes, served basic or fancied up. You definitely don’t need to be intimidated by them.
Brussel Sprouts with Bacon is one of my staples. Salty bacon balances out the savory brussels sprouts and briny broth.
It doesn’t take much time at all and it packs a punch of color to any plate. They look so good that who knows, maybe your kids might even venture out and try them!
Bacon added to anything is a recipe for deliciousness. It introduces a whole new salty flavor which I absolutely love! I don’t mind brussels sprouts on their own but there is something about adding bacon to them that just makes me want more!
Technically, the correct name is “Brussels sprouts” as they were named after the city of Brussels, however most folks now just refer to them as brussel sprouts.
I guess that “s” at the end of brussels has just become a silent “s” now. If you spell it the correct way or not, it doesn’t really matter cause they taste delicious either way they’re pronounced!
At the end of the day brussels sprouts will be brussels sprouts. It’s entirely up to you if you’re willing to take the leap and try them, but I say they’re so worth it! You might be a full fledged brussels sprouts hater and you just haven’t given them a proper chance.
So why not just give them a go and let your taste buds be the judge?
More Brussel Sprouts Recipes
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These Maple Brussels Sprouts and Butternut Squash make the best, easy vegetable side dish! This easy side dish can be on your dinner table in under 30 minutes.
Chicken Dijon
4 from 2 votes
Chicken Dijon is an easy dinner recipe using chicken thighs, mushrooms, brussels sprouts, sweet onions, apple juice and of course, Dijon mustard!
See The Recipe!
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Wood cutting board– wood won’t dull your knives like plastic and if treated properly, has natural antimicrobial properties.
Good knife– Global is my favorite! They are worth the price, I promise. I am kind of obsessed with them and store them tucked away so no one else can use them. Including hubby. Hands off my good stuff!
Brussels Sprouts with Bacon Recipe
4.60 from 5 votes
These Brussels Sprouts with Bacon are an easy side dish recipe that can be served with practically any meal. This brussel sprouts recipe is easy to make and has a nice salty and savory taste!
Brown bacon in a large skillet. Remove bacon to a paper towel lined plate. Remove any pooled bacon fat.
Add shallots saute for 1 minute. Add Brussels sprouts and coat with oil. Saute for 2 minutes. Season with salt and pepper as desired.
Pour chicken broth over Brussels sprouts. Cover and reduce heat to a low simmer. Allow to steam for 10 minutes. Liquid should be evaporated and Brussels sprouts tender.
Toss bacon back into mixture to heat. Serve.
If you’ve tried this recipe, come back and let us know how you like them!
1. Mustard. The tang of a good mustard is a great match for earthy Brussels sprouts. A simple Dijon works wonders, but here whole-grain mustard lends that same flavor while also providing a little texture in the form of those crunchy mustard seeds.
The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.
When we think about which meats go with Brussels sprouts, bacon usually comes to mind first.Upgrade that to prosciutto, add poultry and fish to the list, and leave room on the menu for steak.
Roast 'em! Our two rules: place and space! Place them cut side down to create that slightly crunchy exterior and soft interior. Space them out evenly so they don't steam–a crowded sheet pan party is not where your brussels want to be.
In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.
They taste best when harvested after several frosts. Availability: Brussels sprouts are mainly grown in California and are available year-round in grocery stores. The peak season is October through December. Selecting: Pick firm sprouts that are bright green in color.
Rinse under cold running water to remove any dust or dirt. Use a small knife to remove the sprout tip, and then remove any leaves that have bad spots. Raw: Slice thinly and toss with other shredded vegetables like cabbage, carrots, or beets.
Parboiling Brussels sprouts before frying is a good technique to ensure they cook evenly and become tender on the inside while allowing for a crispy exterior when fried. However, it's not always necessary but we think it works here to create a soft middle and crisp exterior in the pan.
While broccoli may have a higher count of calories, fat, and carbs, it is richer in calcium, iron, and pantothenic acid (a B vitamin that does wonders for healthy hair), and has a bit more potassium. Brussels sprouts, on the other hand, are lower in sodium.
The only preparation needed is to cut the stalks right back to the level of the leaves so you have little Brussels balls. Some people swear by cutting a cross in the bottom of each sprout, which they believe allows them to cook all through – but it's not necessary, and you'll save time if you don't.
The crispy exterior, however, is achieved by preheating the sheet pan itself in a 450° oven. You're essentially treating the baking sheet like a sauté pan, searing an entire side of the brussels sprouts. Without preheating the pan, they'd overcook before they got to the ideal crispy state.
There's nothing wrong with soft and chewy Brussels, but if your goal is the type of crispy Brussels that they're serving at your favorite bistro you MUST thoroughly dry the surface of the sprouts before sautéing and/or roasting them. If they are wet they will steam instead of crisp. Surface area is your friend!
Like soggy steamed Brussels, Brussels sprouts that are dry and chewy are no good either. This could be caused by using too little oil for roasting. You need a nice coating of oil—enough to make the heads shiny or if they're cut, enough oil to get inside the folds of some of the leaves.
Soaking: Think of soaking as the initial step before actually sprouting a legume, grain, nut or seed. Many people soak beans before cooking to cut down on cooking time and reduce compounds that may cause gasiness in our digestive systems (although it's not completely necessary, it's definitely recommended).
However, the natural agents that protect them from early germination can wreak havoc in our digestive system. Soaking and sprouting replicates germination, which activates and multiplies nutrients (particularly Vitamins A, B, and C), neutralizes enzyme inhibitors, and promotes the growth of vital digestive enzymes.
A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts. Another key ingredient is fat, which helps Brussels sprouts to crisp up.
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