Sautéed Brussels Sprouts with Bacon

5 from 1 vote

Sautéed Brussels Sprouts with Bacon

These Brussels sprouts with bacon, and glazed with maple syrup, are lovely. They are beautifully caramelized and golden brown on the outside, while crisp tender in the center.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Servings: people

Calories: 369kcal

Author: Tania

Equipment

12-inch skillet preferably non-stick

Ingredients

6 strips thick-cut bacon
1 ½ pounds brussels sprouts
Olive oil for sautéing
2 tablespoons unsalted butter
2 shallots peeled and thinly sliced
4 cloves garlic, minced
Salt and pepper to taste
Maple syrup to taste

Instructions

Cook the bacon in a skillet until golden brown and crispy. Then, dice into smaller pieces. Set aside.
Prep Brussels sprouts: Trim the bottom of the sprouts and remove the outer layer leaves if they are bruised or damaged. Cut them in half lengthwise, from top to bottom. If there are some that are too large, quarter them for even cooking.
Sauté: Heat a few generous drizzles of olive oil in a large skillet over medium heat. Add the Brussels sprouts flat side down, and let them cook undisturbed for about 6 to 8 minutes, until caramelized at the bottom. Check the bottom at the 4-minute mark. Tip: Since they need to cook for few minutes, be sure to use medium heat to prevent burning.
Create steam to soften: Then, give them a toss and drizzle more olive oil if needed. Add about 2 to 3 tablespoons of water (or as needed), this will create steam and help them cook faster in the center. Continue cooking them for another 6 to 8 minutes, tossing occasionally, until crisp tender. Season with salt and pepper to taste.
Cook aromatics and add bacon: Push the sprouts to the side of the pan. Melt 2 tablespoons of butter, and cook the shallots and garlic for about 2 minutes until fragrant. Then, bring everything back together. Add the diced cooked bacon.
Finish with maple syrup: Turn off the heat. Finish with a few drizzles of maple syrup to taste. Season with more salt and pepper if needed. Serve immediately. Enjoy!

Notes

Use fresh Brussels sprouts. Canned or frozen won't work well for this recipe.
If there are some sprouts that are too big, quarter them for even cooking.
The key is to use medium heat when cooking - this will ensure they don't burn during the 6-8 mins they need to cook undisturbed flat side down.
Adding a splash of water (after they are done searing) creates steam, which helps them cook faster in the center.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Place in a hot skillet or microwave until warmed through.

Substitutions and variations

Maple syrup: Honey
Shallots: Onions
Bacon: Pancetta or prosciutto.
Favorite add-ins: Cranberries, crumbled feta cheese, grated parmesan cheese, mushrooms, nuts, or fresh herbs.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition