Brussels Sprouts with Bacon
January 23, 2017
Calling all Brussels Sprouts lovers… You are going to love this simple recipe that features bacon.
You either love or hate brussels sprouts. I used to be on the end that loathed the smelly vegetable. We didn’t eat them growing up and trying something new in your 20’s was not high on my radar. One night while dining out we were served some brussels sprouts with bacon pieces on top. Instantly, I fell in love with this green leafy vegetable.
Later that week I set out to recreate this dish from the restaurant. Years later this has become my FAVORITE brussels sprouts recipe to date, plus the addition of bacon never hurts. It can even turn non-lovers into loving them. I promise just give them another chance.
This brussels sprouts with bacon recipe got a post-makeover and photography redo this past weekend. I might have even tried to force them on the kids but not one would take a bite. Olivia just plain out refused while Gavin took one bite and said that they weren’t that bad. He just didn’t eat any more of them. Weston placed one on a fork and proceeded to hand it back to my plate. Don’t worry that won’t be the last time I try and get them to eat this dish. But in the end that just meant more for the adults to indulge in.
Of course, I’ve talked about the addition of bacon but I forgot to mention the balsamic vinegar. It adds a nice flavor to the sprouts and then I topped it all off with shredded parmesan cheese.
ENJOY ~ Meagan
Brussels Sprouts with Bacon
Ingredients
- 3 slices bacon, chopped
- 1 tablespoon unsalted butter
- 1/3 cup onion, diced
- 1 lb. brussels sprouts, trimmed and cut in half
- 1 tablespoon balsamic vinegar
- salt and pepper to taste
- shredded parmesan for topping
Instructions
Heat large skillet over medium heat. Add in the chopped bacon and cook until brown and crisp. Remove the bacon from the pan and place on some paper towels to dry. Leave about 1 teaspoon of bacon grease in the pan.
Add the butter to the pan with the grease and add onions. Saute the onions for about 2 minutes then turn the heat up to med/high. Drop in the sprouts along with the vinegar and stir. Cook for 15 minutes stirring occasionally.
Remove from pan and top with bacon, salt and pepper plus a little parmesan cheese.
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Meagan, I have another variation for you to try! Start out the same way but, what i do is buy a bag of the Oscar Meyer Bacon Pieces. I then hit the deli and ask for a slice of the Hormel 98% Fat Free Boiled Ham about 3/4 of an inch thick. Then i take that home and cube it. Then i get a small container of the tri colored mini sweet peppers, red, orange and yellow and seed and then julienne them. I use a pan or grill plate that has the raised grill sections in the bottom, coat well with olive oil and saute the items on this to get the charred marks. Start with the bacon pieces, ham cubes, sweet peppers julienned, a large diced sweet onion, minced garlic clove, generous pinch salt and pepper. Once softened, sauteed and charred with a little crunch left remove all to serving bowl and add 2 tbsp butter and another tablespoon olive oil to the skillet along with one tablespoon GYOZA brand (what i use) chili oil and turn heat up to medium high for about two minutes. Once sufficiently heated throw brussel sprout halves in with 1/2 cup chix stock and immediately cover to steam for four minutes, remove cover and continue to stir frequently until charred the way you prefer then immediately add to serving bowl with everything else previously cooked. Add 1/2 cup Shredded Parmesan and 1/4 Shredded Monterrey Jack. I buy blocks and shred myself, its so much better. Stir well and serve immediately, the chili oil just gives ’em a little kick of heat as an afterthought!,………………….AWESOME way to eat them, let me know what you think.
this is great as a side dish but a great low cal healthy choice over some rice as main dish too.
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I feel like most people’s transition into brussels sprouts loving starts with bacon. It’s just too delicious to resist!! These look great 🙂
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