Sautéed Brussels Sprouts & Bacon
The secret is in the cut.
The secret to this recipe is all in how you prepare your Brussels sprouts. Make sure you slice your sprouts no more than 1/4” thick — even thinner if you can manage. I use my food processor with the slicing disc to save time and my fingers. The result is a soft, fluffy, melt in your mouth vegetable with beautiful colour and delicious flavour all the way through.
If you’re feeling a bit more daring you can also jazz things up by adding finely chopped roasted red peppers or banana peppers for some zip, finishing with some finely crumbled feta, or even topping with panko crumbs, a bit of melted butter and broiling until golden. Every variation is delicious so don’t be afraid to get creative.—CFG
Ingredients:
1lb of fresh Brussels sprouts
1 tbsp olive oil
1/4 cup minced onion
1/3 cup bacon, crumbled (cooked or raw)
1/2 cup chicken broth
1/2 tbsp butter (optional)
Salt/pepper to taste
Directions:
Rinse sprouts and remove any loose or ugly looking leaves. Trim ends with a pairing knife.
Slice sprouts a maximum width of 1/4”. You can also use a food processor to quickly thin slice sprouts.
In a large frying pan, add 1tbsp olive oil and bring to a medium heat.
Add 1/4 cup minced onions and cook until onions have softened and are translucent but not browned.
Add 1/3 cup crumbled bacon and mix completely. Continue to cook on medium heat for 2-3 minutes.
Add 1lb of sliced Brussels sprouts to onion/bacon mixture followed by 1/2 cup of chicken broth.
Stir regularly and cook on medium-low heat.
Cook until sprouts turn bright green and have softened completely.
Add salt and pepper to taste.
Move sprouts to a serving bowl and top with 1/2 tbsp of butter (optional).
Serve and enjoy!
Note:
If you use raw bacon it will increase the overall smoky flavour of the dish. The bacon fat will also eliminate the need for butter before serving.
