November 18, 2014

Sauteed Brussel Sprouts with Crispy Bacon

They’re Brussel Sprouts. I know what you’re thinking, and I was thinking the same thing just a few years ago. “Slimey, gross, eww” are probably just a few of the thoughts spiraling through your mind when you think of this green veggie. Well you’re wrong! I’m here to change your mind about this vegetable you probably have dark memories about, sitting at the kitchen table as a kid, your parents probably forcing you to eat them. They say anything tastes good with bacon in it… right? Well the saying is true and these Sautéed Brussel Sprouts with Crispy Bacon are no exception. Looking for another Thanksgiving side dish to serve next week? Well look no further… this little green veggie is here to blow your mind.

If you’re one of those still doubting this recipe, now is the time to try Brussel Sprouts again. Their peak season is Fall and early winter, and don’t panic if you can only find them still attached to the stalk. Chances are they will be even more fresh, and even more delicious. A few simple ingredients: Brussel Sprouts, bacon, herbs and onion are sautéed to make a side dish that is relatively quick and simple for Thanksgiving day. And like I said earlier… bacon is one of the main ingredients, what could be bad?

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4 strips thick-cut bacon
2 tablespoons butter
1 pound Brussels sprouts, halved
1/2 large onion, chopped
Salt and freshly ground black pepper

1. Cook bacon in a large skillet over medium-high heat until crispy. 2. Remove to a paper towel-lined plate, then roughly chop. In same pan with bacon fat, melt butter over high heat. 3. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.

Recipe courtesy Sunny Anderson

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