Bacon Brussels Sprouts
It’s time to re-think Brussels Sprouts. If you haven’t eaten Brussels Sprouts since you were a kid after some sort of horrible experience eating them boiled, steamed, flavorless…shall I go on? You get the picture. I am here to tell you that Bacon Brussels Sprouts will totally turn you around. These have flavor, crispy bits of crunchy leaves and most importantly bacon, enough said.
We have friends who now request these when we have them over for dinner, who knew, right? He was one of the first to admit that he hadn’t had them since childhood and he is now a true believer. With Thanksgiving coming up, it’s time to start thinking about menu planning and all of the sides you are going to prepare. Now don’t panic, I didn’t say this to stress you out…rather to offer a suggestion of something to start thinking about so you have less stress in the long run. I made these a few years ago for our Thanksgiving and every year when I try to throw in a different green veggie, my husband says no. Forget the green bean casserole, to him, it would not be Thanksgiving without this dish.
So, my hope is that you’ll try them. Maybe you’re already a fan but you haven’t tried them with bacon yet…you’re missing out. Our kids eat them no problem, so at least I know I’m reversing that childhood distaste in my own house. Ok, this is starting to sound like a public service announcement, pardon me while I slide off my soapbox. One last thing, there is another variation to this recipe which is also very tasty. If you have a nice balsamic vinegar, you can drizzle about a Tablespoon over the sprouts at the end before topping with fresh thyme and chopped bacon or in lieu of bacon if you want a lighter version. A little bit of balsamic goes a long way. If you want it a little more syrupy, you can reduce 1/4 cup on low heat for about 10 minutes. When I do this, I add it a splash of chicken stock so it doesn’t get too thick or burn. Now that is a mess to clean up…been there, done that. Ok, go make some Bacon Brussels Sprouts, you won’t be disappointed!
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Course
Side
Cuisine
American
Servings
6 servings
Ingredients
8 oz. Pancetta diced
1 lb. Brussels Sprouts Cleaned, trimmed and cut in half lengthwise
1/2 cup Chicken Stock
1 Shallot Diced
1/4 teaspoon Red Pepper Chili Flakes
1/2 teaspoon Kosher Salt
1/4 teaspoon pepper
Instructions
Heat an oven proof pan over medium heat. Add diced pancetta and cook until cooked through, about 5 minutes minutes. Remove and place on a paper towel lined plate, Set aside. Reserve grease from pancetta in the pan.
Heat the same pan to medium high heat. Add the brussels sprouts and stir to combine. Let them sit still without stirring for about 2 minutes to get some browning. After a few minutes, stir to flip them to the other side and leave them alone for another 2-3 minutes. Add a splash of Chicken Stock to deglaze the pan and this will help cook the brussels sprouts through. Add the diced shallot, red pepper chili flakes, salt, pepper and fresh thyme.
Remove, top with pancetta and taste for seasoning, add salt and pepper if desired. It's important to do this last because the bacon will add salty flavor as well.
Notes
See Recipe front page for a variation of adding or substituting Balsamic Vinegar to the recipe.