Sautéed Brussels Sprouts with Bacon
These Sautéed Brussels Sprouts with bacon always make an appearance! They are beautifully caramelized and golden brown on the outside, while crisp tender in the center. Served with crispy bacon and maple syrup.
Servings: 4 people
Calories: 369kcal
Ingredients
- 6 strips thick-cut bacon
- 1 to 1.5 pounds brussels sprouts
- Olive oil for the skillet
- 2 tablespoons unsalted butter
- 2 shallots thinly sliced
- 4 cloves garlic, minced
- Salt and pepper to taste
- Maple syrup to taste
Instructions
- Cook the bacon in a skillet. Then, dice into smaller pieces. Set aside.
- Trim the bottom of the Brussels 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.
- 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.
- 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.
- Push the brussels sprouts to the side of the pan. Melt 2 tablespoons of butter, and saute the shallots and garlic for about 2 minutes until fragrant. Then, bring everything back together. Add the diced cooked bacon.
- 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.
- 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
Calories: 369kcal | Carbohydrates: 14g | Protein: 11g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 389mg | Potassium: 604mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1051IU | Vitamin C: 98mg | Calcium: 62mg | Iron: 2mg