Brussels Sprouts, bacon? Wow, I thought when I first heard of it…why mess up a perfectly good vegetable with bacon? Well, because it’s delicious! It’s still a favorite after all these years, especially when the occasion calls for going all out!
I served these recently on Valentine’s Day with my Beef Medallions in a Red Wine Reduction. Although shown in the photos on that page, it wasn’t until today I had a chance to post this recipe. These are fantastic for almost any holiday and go so well with many types of food.
These little beauties are par cooked until just barely tender, a method that allows them to brown beautifully without being over done or a little too crunchy. I usually use water, but a little chicken stock, if you’re so inclined adds a touch of flavor.
The best bacon is a beautiful thing in this recipe and a few shavings of a hard cheese, Asiago, Parmesan, or Pecorino does this dish no harm. If this is a special occasion and you’re making a salad with one of these cheeses, don’t hesitate to save a bit out for this and carry that flavor through the meal. Barring that, a few sprinkles of Feta marry nicely with the Brussels.
Bacon Brussels Sprouts
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- water or chicken broth to cover the sprouts
- 3 to 6 slices center-cut bacon, chopped
- 1/2 cup finely diced onion, 1/2
- 2 garlic cloves, thinly sliced
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Trim the Brussels sprouts by removing the tough outer leaves and stems. Halve lengthwise. Cook the Brussels sprouts in boiling salted water or broth for 6 to 8 minutes until just tender. This is going to vary depending on the size of your Brussels. Don’t overcook these – you’ll be browning them next. Drain and set aside.
Heat a large nonstick skillet over medium-high heat. Add bacon and two tablespoons water. Saute for about five minutes or until bacon renders fat and begins to brown. Remove the bacon from pan with a slotted spoon. Discard all but one tablespoon of the drippings.
Add the Brussels Sprouts to the pan and return pan to medium-high heat. Toss Brussels to coat, then add finely diced onion and sliced garlic. Saute until the Brussels Sprouts begin to pick up some color, stirring and tossing frequently. Add the bacon back in and serve. Taste for salt and pepper and add if desired.
from the kitchen of www.frugalhausfrau.com