Pan roasted Brussels sprouts with bacon and a touch of balsamic – you’ll change your mind about Brussels sprouts once you try this easy side dish.
When I was a kid, Brussels sprouts were those stinky little cabbage things that Mom made me eat a couple times a year. I remember trying to add more and more salt just to make them taste better. My how things can change. Now, they are one of the things I most look froward to in my CSA. Largely because of this recipe. I can’t say it’s the healthiest way to serve a vegetable, but it does confirm one of my husband’s favorite sayings: everything tastes better with bacon. (Don’t believe me? Try this creamed corn.)
These little beauties are cooked in some of the rendered bacon fat and then tossed with the bacon before serving. Stinky little cabbage things? I think not. More like the perfect side dish with steak or turkey (can you say Thanksgiving?!!!?). Or just eat them out of a bowl and you will have a very happy belly. I have another bag of Brussels sprouts in the fridge and this is their destiny. I can’t wait.
- 4 slices thick cut bacon, diced
- 1 pound Brussels sprouts, trimmed and halved lengthwise
- ½ Tbsp. unsalted butter
- 1 teaspoon good quality balsamic vinegar, or more to taste
- Place the bacon in a large saute pan with ¼ cup of water. Bring water to a boil, then reduce the heat to medium and cook until the water evaporates and the bacon is brown and crisp. Remove bacon from pan with a slotted spoon and drain on a paper towel.
- Keep about 1 tablespoon of fat in the pan and discard any extra.
- Add the sprouts to the pan with ¼ cup of water. Toss the sprouts to coat them evenly with the bacon fat and cook for about 15 minutes, stirring regularly until they are browned and tender.
- Add the butter and toss to coat the Brussels sprouts.Season to taste with salt and pepper.
- Add the bacon and drizzle the balsamic over the sprouts just before serving.