Brussel sprouts have a bad rap for being one of those vegetables hated by every 6 year-old out there, along with broccoli and spinach. I dared myself to try something different and I actually fell in love with this dish!
This is a great, easy recipe with only 3 main ingredients! I adapted this from FN: Pan Roasted Brussel Sprouts with Bacon.
- 4 strips thick-cut bacon
- 2 tablespoons butter
- 1 pound Brussels sprouts, halved
- 1/2 large onion, chopped
- Salt and freshly ground black pepper
Take 4 strips of thick bacon and cook them at a medium-high heat until crispy. I used turkey bacon as a healthy alternative, but I realize that it created less bacon fat to cook the brussel sprouts with later. Minor set back…that’s what butter is for!
Transfer the bacon strips to a paper-towel. While the bacon was crisping up, I washed and chopped the hard stems off the brussel sprouts and split them into halves. Then, using the same pan, I melted butter. I tossed in the brussel sprouts and onions cooked it in high heat until the brussel sprouts were browned and a little burnt (about 8-10 mins). Brussels sprouts are like mini-cabbages with layers and layers of leaves, so even when they are split, give them enough time to cook thoroughly.
Tip: Apparently if you overcook them, they turn gray and soft. They will also develop a bitter, strong flavor and smell that is unappealing.
I love the bright green color! I cut up the turkey bacon into little bits and sprinkled it back in the pan. Mix evenly and there you have it- a simply, yet sophisticated side dish/entree.
Give brussel sprouts a chance!