Brussels and Bacon

I’ve found brussels sprouts to be a polarizing veggie, you either love them or loathe them – there’s no middle ground. But add bacon and the game changes.

Brussels sprouts pack a lot of punch in one little leafy green ball. These nutritional dynamos are an excellent source of vitamin C and vitamin K, as well as a very good source of several different nutrients including folate, manganese, vitamin B6, dietary fiber, choline, copper, vitamin B1, potassium, phosphorus and omega-3 fatty acids. In short, they’re veggie badasses.

Most people who think they hate brussels sprouts probably just haven’t had them prepared the right way. I happen to love brussels sprouts, but that’s because I know how to cook them so they don’t taste like butt. That’s why these are a crowd-pleaser, because they taste like the opposite of butt. Boiled or steamed, I’ll pass. These guys are better than that: quartered and pan-seared in glorious smoky bacon drippings, creating a beautiful caramelized crust on each sprout. They are a guaranteed ticket to brussels sprouts bliss, making a fan out of any sprout hater.

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Brussels and Bacon

A quick, easy way to make a brussels sprouts lover out of anyone.

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Courses

Veggie Side

Prep Time

5 minutes

Cook Time

15 minutes

Servings

MetricUS Imperial

Ingredients

• 1 lb brussels sprouts ends trimmed, and quartered lengthwise
• 4 slices applewood-smoked bacon chopped
• Sea salt and freshly ground black pepper to taste

Courses Veggie Side Prep Time 5 minutes Cook Time 15 minutes Servings MetricUS Imperial Ingredients 1 lb brussels sprouts ends trimmed, and quartered lengthwise 4 slices applewood-smoked bacon chopped Sea salt and freshly ground black pepper to taste

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Instructions

1. Heat a large saucepan over medium heat and add the chopped bacon to the pan, stirring frequently to make sure everything is cooking evenly. When the bacon is browned, remove with a slotted spoon and let drain on paper towels, leaving behind a few Tbsp of the bacon drippings.
2. Add the quartered brussels sprouts to the hot pan, stirring to coat everything in the drippings. Let cook for a few minutes, then sprinkle with a little sea salt and pepper to taste (1/4 to 1/2 tsp of salt is usually good, 1/4 tsp of pepper). Stir again to let the sprouts cook a few minutes more, browning evenly on all sides.
3. Add the bacon back to the pan, give it a quick stir to distribute, and serve those sprouts right up.