Bacon is fried up crispy, and then brussels sprouts are gentled-up by being thinly sliced and sautéed in the remnants of bacon grease. Seasoned with salt and pepper, this dish is a simple way to enjoy brussels sprouts which are in season right now.
Brussels sprouts can be absolutely amazing, but they do need to be prepared the right way. I don’t really like steamed brussels sprouts. The texture and flavor is just not right. However sauteing and roasting sweetens and deepens the flavor, and gets the right texture as well. This simple sauté, is delicious and easy too.
When you buy brussels sprouts, look for the ones still on the stalk. The fresher it is, the better flavor you get, so if you can get it from a local farmer, go for it.
Sautéed Brussels Sprouts with Bacon Serves 4-5
One idea I had was sautéing some peeled apple sliced in the bacon grease before cooking the brussels sprouts. Then you could sprinkle them on top with the bacon before serving. The apples would heighten the sweetness of the dish. Or what about some salty hard cheese sprinkled over it?
- 1 to 1 1/2 pounds of brussels sprouts, any faded or browned leaves taken off, cut off any hard stems.
4-6 bacon slices
Unrefined Salt and Freshly Ground Pepper
1. Using a mandoline, food processor or sharp knife, shred the brussels sprouts thinly.
2. Fry the bacon over medium heat, in a large saucepan until browned and cooked through Remove from pan. Leave about 2 tablespoons of bacon grease in the pan.
3. Add the shredded brussels sprouts to the pan and cook over medium-high heat until it reaches the desired texture and flavor. Sprinkle with unrefined salt. I recommend either cooking for just a couple of minutes and taking off the heat when they are just turning bright green and still have a bit of firmness. Or, I recommend cooking them longer until they are limp and starting to brown.
4. Season to taste with salt and pepper and crumble the bacon over before serving. Enjoy!
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I love brussels sprouts! Bacon added sounds fantastic! What an easy delicious dish, thanks for sharing!
This sounds good. It reminds me of a recipe we love, which has you saute shallot discs, thyme, and halved brussels in bacon grease until brussels start to brown, then add 1/4 water and steam just a few min to cook through. Add 2 cloves garlic crushed, for just a minute or so and turn off heat and add butter, 2t lemon juice, 1t maple syrup. Delicious! Lately I have been adding a splash of balsamic vinegar at the end too. And salt and pepper of course! Here’s the orginal recipe. http://www.finecooking.com/recipes/brussels-sprouts-bacon-thyme.aspx
Just have to be careful you only steam them until they are firm-tender, still bright green, and not too pale looking. My husband asks for these, and we turn people to brussels by serving them when we do hospitality.
Forgot to add that you add in the chopped bacon at the end, that generated the grease….
You are making me wish that I bought brussels sprouts when I was at the store today! I will try this soon.
You have me craving brussel sprouts. And I don’t like brussel sprouts. But I’m all about bacon. These sound excellent.
I have been in such need of a good brussel sprout recipe since a number of years ago when I had them at a restaurant and they were amazing. I think this will be something very similar and I can’t wait. Thank you.
Question: have you tried to fry the bacon the day before, save the grease, then warm the bacon the next day when ready? Trying to simplify T-giving day. Would love to do this.
I think my son will actually eat this. Great recipe.
I used to think I hated brussel sprouts until my mother-in-law made them a couple years ago using a recipe from BH&G that is very similar to yours, except they are cut in half, and after being lightly browned in the bacon grease, you then add small amount of chicken broth to steam them in, then when tender add a bit of cream and cook down till thickened. Absolutely amazing.
This is an inspired recipe for sprouts. I’ve been making this recipe for the last two years and it’s always a hit.
Lesley,
Please leave in happy ignorance. I hate it when I re-invent other people’s recipes! 😉 Just kidding. I am glad that the bacon and brussels sprout combo is known to others.
I am in love with this recipe if that is possible to be ‘in love’, but I am. But my daughter who is 10 loves it too! When I pick her up from school and I tell her I made that as an afternoon snack she is so excited….my second daughter on the other hand……oh well I have to pick my battles, i give her farm fresh raw milk, and yes with some natural chocolate syrup…..gotta do what i gotta do….
But any recipes for home made chocolate syrup??
Jennifer, this is my favorite recipe for homemade chocolate syrup! I use a mixture of half agave, half real maple syrup (the kind from trees, NOT the Aunt Jemima kind), rather than just a full cup of one or the other; I also use the higher amount of half cup cocoa powder and also the vanilla (Nielsen-Massey of course), and I have yet to find that I need any water or (yuck!) oil.
I make this all the time. My kids use it for hot cocoa, I put it in my mom-in-law’s and my homemade caffe mocha drinks, and we drizzle it over brownies or ice cream. Use it like you would use Hershey’s Syrup but do so knowing EXACTLY what you are feeding your kids. I have found that I can triple or quadruple this recipe, store it in a hinged glass jar in the fridge, and it keeps a couple months easily. Enjoy!
___________
http://www.lauraswholesomejunkfood.com/pages/the-wholesome-junk-food-cookbook
From the Wholesome Junk Food Cookbook:
This sauce is my personal favorite. It answered my question of how can I eat chocolate sauce and make chocolate milk and hot chocolate with high quality ingredients and a lower glycemic index. This sauce is excellent and you can make it as sweet and as chocolaty as you wish. I created this sauce after I used some store-bought chocolate syrup only to realize that it was mostly sugar and very little cocoa. Using the store-bought syrup to make the milk as chocolaty as I wanted it, I found that the milk ended up too sweet. If I had the sweetness just right, there was not enough chocolate. Here is the solution to that.
Yield: 1 cup
* 1 cup agave or maple syrup
* Pinch of sea salt
* 1/4 to 1/2 cup unsweetened cocoa powder
* 1 teaspoon vanilla extract (optional)
* 1 to 2 tablespoons water or expeller-pressed oil to thin (optional)
Step 1: Warm the agave syrup in a saucepan on the stove over low, or in a double boiler.
Step 2: Add the sea salt to the warm syrup. Add the cocoa powder, whisking in a little at a time until you reach the desired balance of sweet and chocolate. Turn off the heat and add the vanilla, if desired. If the sauce is too thick add some water or oil a little at a time until desired consistency.
Step 3: This sauce will keep in the refrigerator for at least 1 month. It will thicken when refrigerated. To serve, use right out of the jar or, if desired, heat the sauce in a saucepan over low heat.
Thank you thank you thank you!!!
Happy Thanksgiving!
I can’t wait to try this! A new way to make and eat brussel sprouts. My husband LOVES them, but the kids and I, not so much. I have always steamed them cause I didn’t know what else do to with them. I will be trying this very soon, can’t wait!! Thanks!!
I have a homemade chocolate syrup recipe, Jennifer! http://glutenfreeeasily.com/honey-im-home/. It’s fantastic! We just keep it in a little container in the cupboard and use it when we need it.
And yes, the brussel sprouts look amazing. I’ll try them soon…
probably with the cheese addition!
Try roasting them to bring out their sweet nuttiness. This recipes is always a huge hit on Thanksgiving, even with those who profess to hate Brussels Sprouts.
http://www.foodandwine.com/recipes/roasted-brussels-sprouts-with-cranberry-brown-butter
I love roasted brussel sprouts and bacon is the key. I love the photo and the apple suggestion. That I have not tried and I will do the next time I whip up a batch.
My mouth is watering looking at this picture. It looks fantastic!
I did something very similar to this last Christmas. It was the only dish that was completely eaten during that dinner! We made prime rib. When the roast was almost done I took out a good amount of the fat drippings from the pan. I used those to saute onions and brussels Sprouts in. I cut large brussels sprouts so that they would be cooked through before getting over cooked on the outer leaves. They were slightly caramelized and wonderful! The fat drippings gave it such a rich and wonderful flavor. Even those who SWORE they hated brussels sprouts ate them. And even kids ate them.
Hey Kimi,
I made this tonight and sauteed leeks with the brussels sprouts. It was really good. I also mixed in rice since my husband has to have carbs as a diabetic. It was a great combo. Thanks!
love brussel sprouts!! this recipe may get everyone else in the house to like them to!
love brussel sprouts!! this recipe may get everyone else in the house to like them to!
love brussel sprouts! this recipe may get everyone else in the house to like them also!
Made these tonight and they turned out very well! We will definitely make these again!
What a wonderful surprise: come looking for brussel sprouts and find chocolate! Both look yummy! Thanks
Don’t give steamed brussel sprouts a bad rap (on your facebook post)! I love brussel spouts any way. Steamed with just some salt and pepper and butter are delicious are one of my favorites, as long as you don’t over cook. That is the key! (Frozen brussel sprouts are another story! 😛 )
I love how many people are defending steamed Brussels sprouts! Haha! I think for me, I just don’t enjoy the texture of them steamed (Of course, I’m pregnant, so the texture issue is especially big right now), but maybe I’ll have to try them again sometime. 😉