Brussels Sprouts with Bacon

A simple recipe for fresh Brussels Sprouts sauteed with smokey bacon that is easy to prepare and cooks perfectly every time.

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. WHY THE RECIPE WORKS
3. TIPS FOR AVOIDING BITTER SPROUTS
4. A FEW RECIPE NOTES WORTH READING
5. OTHER WAYS TO COOK BRUSSELS SPROUTS

My original recipe for this, which was featured in Taste of Home’s 2010 Holiday’s & Celebrations annual cookbook, is made with pancetta.

I was probably trying to be fancy by using pancetta but I honestly like this better cooked with bacon. It's a little sturdier and I like the texture better.

The pancetta might have helped me win a free cookbook and a little claim to fame but if you're like me, you're 100 times more likely to have bacon on-hand than pancetta!

WHY THE RECIPE WORKS

There are three steps in the recipe and each serves a purpose. Don't let me scare you off, though! It might have three steps but it's super quick and easy!

1. COOK THE BACON SEPARATE - We want to let the bacon get 3/4 done before adding the brussels sprouts so that we render out alllll that fat and flavor AND to ensure the bacon isn't waggy and fatty when the dish is done.
2. SAUTE THE BRUSSELS SPROUTS - Letting the spouts brown and char a bit in the hot bacon grease adds flavor and ensures they will be tender without being soggy.
3. DEGLAZE AND FINISH - Once the sprouts and bacon have cooked together the pan will have a TON of flavor. By waiting to add the broth, we can use it to deglaze all that flavor. The mega-seasoned broth will then ensure the sprouts are perfectly tender.

4 TIPS FOR AVOIDING BITTER BRUSSELS SPROUTS

1. Smaller is better. Smaller, heavier brussels spouts are less bitter.
2. Cut them in half. Opening sprouts releases the acidic compound in them that can make them taste bitter.
3. Trim away as much of the stem as possible and any outside leaves that aren't tightly closed.
4. Like greens, brussels sprouts are best during the cold weather months.

A FEW RECIPE NOTES WORTH READING

• There’s a lot of wiggle room with this recipe. If you like your Brussels sprouts cooked firmer or softer, simply adjust your cooking time.
• If you don’t have chicken broth, water will work just fine. 
• The garlic is optional. Depending on what I'm served these with, I will sometimes omit the garlic.
• Feel free to jazz these up if you'd like! I've added golden raisins and dried cranberries before (add with broth) and even added chopped pecans and walnuts too (add halfway through cooking the sprouts in broth).

OTHER WAYS TO COOK BRUSSELS SPROUTS

There are lots of way to cook brussels sprouts but but here are my two other favorite recipes. All three of my recipes are quite different but I love them all the same!

ROASTED BRUSSELS SPROUTS - A rustic recipe for brussels sprouts oven-roasted with garlic then drizzled with olive oil and sprinkled with sea salt. 

CRAISIN BACON SHREDDED BRUSSELS SPROUTS - Thinly sliced brussels sprouts sautéed with crispy bacon, toasted crunchy pecans and sweet, tangy dried cranberries. 

Recipe for How to Cook Brussels Sprouts with Bacon

Brussels Sprouts with Bacon

Yield: 6 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

A simple recipe for fresh Brussels Sprouts sauteed with smokey bacon that is easy to prepare and cooks perfectly every time.

Ingredients

• 4 slices center-cut bacon
• 1 lb. fresh Brussels sprouts
• 1 teaspoon minced garlic
• 1/2 cup chicken broth
• Salt & pepper

Instructions

1. Cut bacon slices into 1/2-inch pieces then cook in a large skillet over medium-high heat until bacon is slightly crisp (about 3/4 done).
2. While bacon is cooking, trim and slice brussels sprouts. Slice off the stem end and remove any outer leaves that are loose. Slice each sprout in half (unless it's super small - tiny ones can be left whole).
3. Add brussels sprouts to bacon then sauté 5 minutes.
4. Add garlic and continue cooking 2 minutes.
5. Add broth to skillet then stir to deglaze the pan. Add salt and pepper to taste.
6. Reduce heat to medium and continue to cook, stirring occasionally, for 8-10 minutes or until most liquid has evaporated from the skillet and sprouts are tender.

Notes

• If you like your Brussels sprouts cooked firmer or softer, simply adjust your cooking time.
• If you don’t have chicken broth, water will work just fine. 
• The garlic is optional. Depending on what I'm served these with, I will sometimes omit the garlic.
• Feel free to jazz these up if you'd like! I've added golden raisins and dried cranberries before (add with broth) and even added chopped pecans and walnuts too (add halfway through cooking the sprouts in broth).

https://www.southyourmouth.com/2012/10/brussels-sprouts-with-bacon.html

Images and text © South Your Mouth LLC 2012

brussels, brussel, sprouts, skillet, stove, bacon, broth, tender, bitter, how to, best, side dish, fresh

side dish, vegetable

american

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