Bacon simply makes everything better. This brussels sprouts and bacon recipe is perfect as a side dish or a quick midday lunch option. If you think you hate brussels sprouts, then you’ve never tried them with bacon. Many people shy away from brussels sprouts due to their somewhat bitter taste, but making them with bacon takes away that thought completely.
Many of you probably tasted brussels sprouts for the first time steamed or boiled in water on the stove. While that’s the method many of us used to make brussels sprouts in the past, today I’m showing a whole new way to enjoy these delightful vegetables.
To make bacon and seared brussel spouts recipe you will need the following ingredients: brussels sprouts bacon, balsamic vinegar, salt and pepper
Brussels sprouts are one of those tiny vegetables that are actually packed full of nutrients for you. These mini cabbage looking vegetables are in fact part of the cabbage family and pack a high level of fiber. This is perfect for anyone looking to increase their fiber intake.
Not only are brussels sprouts a great source of fiber, but they have 4 grams of protein per cup, which is quite shocking for a food that’s classified as a vegetable. These vegetables don’t have to be ripened before you eat them, but be sure to pick up brussels sprouts that have leaves compacted and aren’t falling off.
The mixture of bacon combined with the brussel sprouts will make anyone change their mind on how to enjoy these delightful veggies. The peak season for brussel sprouts is September to February, so be sure to grab them during this time of year to truly try them at their best.
Table of Contents
Tips & Tricks to Making Bacon and Brussel Sprouts
- You can add this to a salad to finish off an already delightful green salad for lunch or side with any meal.
- If cooking brussel sprouts in the microwave, be sure to cut an “X” in the stem to ensure they cook evenly.
- This recipe goes well with meat such as a good, hearty steak or lamb.
- If you prep the brussel sprouts before making this recipe, do so only one to two days before you’ll be using them or they’ll go bad.
- Roasted brussel sprouts taste much better than boiled or steamed option.
- Brussel sprouts simply taste better with bacon or some balsamic vinegar on them.
Bacon and Brussel Sprouts Recipe FAQS
Here are some of the most frequently asked questions about Brussel Sprouts and Bacon:
What’s the best way to store brussel sprouts?
Brussel sprouts are best kept whole until it’s time to use them. You may trim, cut, or shred brussel sprouts so as long as you use them within 1-2 days.
How do you trim and halve brussel sprouts?
Cut the stem end of the brussel sprouts, unless they’re small in size then leave them whole.
HELPFUL TOOLS TO MAKE BACON AND SEARED BRUSSEL SPROUTS
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Brussel Sprouts and Bacon Recipe
This brussels sprouts and bacon recipe is the perfect mixture to show someone that these little fiber-rich vegetables are pretty tasty. This easy recipe is the perfect salad option or side dish for any meal.
If you loved this Brussel Sprouts and Bacon recipe let me know with a 5 star rating!
Brussel Sprouts and Bacon Recipe
This brussels sprouts and bacon recipe is the perfect mixture to show someone that these little fiber rich vegetables are pretty tasty. This easy recipe is the perfect salad option or side dish for any meal.
Ingredients
- 1 to 1 1/2 pound brussel sprouts, cut in half
- 6 slices bacon
- 1 teaspoon salt
- 1 tablespoon balsamic vinegar, optional
- Salt and pepper to taste
Instructions
- Fill medium stock pot halfway with water. Add 1 teaspoon salt.
- Bring water to boil over medium-high heat. Add brussel sprouts and cook until fork-tender, about 5 minutes depending on the size of the brussel sprouts. Drain.
- Meanwhile, in a large skillet, cook bacon until crisp. Remove bacon, reserving about 2 tablespoons of the bacon fat, and drain on paper towels.
- Reheat the bacon fat over medium-high heat and carefully add the drained brussel sprouts. Allow brussel sprouts to sear on one side before flipping.
- If the brussel sprouts begin sticking to the pan, you can deglaze the pan with 1 tablespoon balsamic vinegar. Add salt and pepper to taste.
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