Absolutely delicious! I served these with Thanksgiving dinner. They were a huge hit! My brother has requested them for Christmas dinner, too! Very easy dish to make that delivers a wonderful, flavorful side dish.
Brussels Sprouts and Bacon
SAVEUR deputy editor Beth Kracklauer caramelizes Brussels sprouts in rich bacon fat; the sweet-salty combination is absolutely delicious. This recipe appeared in our November 2011 issue, with the story Superb Sides.
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Credit: Todd Coleman
Ingredients
12 oz. slab bacon, cut into matchsticks1 tbsp. olive oil
2 tbsp. unsalted butter
2 lb. Brussels sprouts, trimmed and halved lengthwise
Kosher salt and freshly ground black pepper, to taste
Instructions
1. Heat slab bacon and olive oil in a heavy skillet over medium-high heat. Cook, stirring occasionally, until bacon is crisp and fat is rendered, about 15 minutes. Using a slotted spoon, transfer bacon to paper towels to drain, and pour off all but 2 tbsp. bacon drippings.2. Return skillet to heat and add butter. Add Brussels sprouts and cook, stirring occasionally, until golden brown and caramelized, about 15 minutes. Season with salt and pepper and serve garnished with reserved bacon.
Ratings & Reviews (5)
Never made sprouts, before. These were a risk for a first time at Thanksgiving, but a huge hit. Quick prep, fast and easy. Everyone wanted to take some home. Will make again!!
These are even better sprinkled with maple-glazed pecans. The maple syrup complements the bacon and the nuts add a bit of crunch. If you use frozen sprouts, make sure to drain them well after defrosting. They tend to hang on to excess moisture which makes them soggy.
My Husband loves Brussels Sprouts and love the idea of bacon in the mix for Thanksgiving. They were really easy to make and perfect for Thanksgiving. Everyone loved them.
This recipe is spot-on. After cooking the brussels according to the recipe and removing them from heat, I tossed them in a little bit of white truffle oil, which worked very well. It was the only Thanksgiving side at our table that was completely finished!
Brussels Sprouts and Bacon
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