This recipe changed my mind about Brussels sprouts. I used to avoid them like the plague. Boiled Brussels sprouts always had this unappealing, bitter taste. It wasn't until I decided to try something different with them that I actually enjoyed eating them. Slicing them up and sautéing them, especially with some crispy bacon added to the mix, tastes so good. This cooking method keeps them crisp and really brings out their flavour, proving that sometimes, all it takes is a little tweak in preparation to make a world of difference.
Brussels sprouts pack a nutritional punch, loaded with vitamins C and K, fibre, and plenty of antioxidants. Teaming them up with bacon adds a nice protein kick, balancing out the dish. Plus, sautéing them is a great way to keep those nutrients in, compared to boiling.
So, grab your apron and let's get cooking!
Pan-Sautéed Brussels Sprouts with Crispy Bacon
(Serves 4)
Ingredients:
• 1 lb (about 450g) Brussels sprouts, trimmed and thinly sliced
• 4-6 slices of bacon, cut into small pieces
• Salt and pepper, to taste
• 1 tbsp olive oil (if needed)
• 1 tbsp balsamic vinegar (optional, for a tangy finish)
Directions:
1. In a large skillet, cook the bacon pieces over medium heat. Stir occasionally to ensure the bacon cooks evenly and becomes crispy. This should take about 8-10 minutes.
2. Once the bacon is crispy, use a slotted spoon to transfer it to a paper towel-lined plate to drain. Keep the bacon fat in the pan; you'll use this to cook the Brussels sprouts, adding a ton of flavour.
3. In the same pan with the bacon fat, increase the heat to medium-high. If your bacon didn't leave much fat behind, you can add a tablespoon of olive oil to help sauté the sprouts. Add the sliced Brussels sprouts to the pan, seasoning with salt and pepper. Cook, stirring occasionally, until the sprouts are tender and start to caramelize about 5-7 minutes. If you like a bit of extra char on your sprouts, let them sit for a minute or two without stirring.
4. Once the Brussels sprouts are cooked to your liking, reduce the heat to low and add the crispy bacon back into the pan. Stir well to combine, allowing the flavours to meld together for a minute or so.
5. If you're using balsamic vinegar, drizzle it over the Brussels sprouts and bacon now. Give everything a good toss to ensure the sprouts are evenly coated with the vinegar.
6. Transfer the Brussels sprouts and bacon to a serving dish. They're best served warm, right out of the pan.
I'd love to hear what you think about this recipe! How do you like your Brussels sprouts? Drop your thoughts and tips in the comments. Let's keep the conversation going and inspire each other to keep things tasty and healthy in the kitchen!
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