Brussels sprouts are a miniature member of the cabbage family that has seen a well deserved rise in popularity in recent years; with restaurants now featuring dishes ranging from Brussels sprouts brushcetta, Brussels grilled cheese, raw Brussels slaw, to charred Brussels pizza. As with all cabbage relatives, we particularly love our Brussels cooked at high heat with punchy accents of garlic, vinegar, salt, and bacon. Brussels Sprouts With Bacon is simple and delicious; a perfect fall side. If you are looking for more Brussels inspiration, check out our Barley Risotto With Roasted Brussels Sprouts.
Yield: Serves 4
- 1 1/2 pounds Brussels sprouts, trimmed and cut in half
- 1/4 pound thick cut bacon, cut into short 1/4" wide strips
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 garlic cloves, peeled and crushed
- 4 tablespoons apple cider vinegar
- Cook the bacon, in a large pan on medium low heat, until cooked through and crisp, approximately 7-10 minutes.
- Remove the bacon from the pan, and drain the bacon fat, reserving 4 tablespoons (discard the rest).
- Return the 4 tablespoons of bacon fat to the pan, and turn the heat to high. Wait for the pan to heat up again, just short of smoking (1-2 minutes), then add the Brussels sprouts. Cook, stirring occasionally to prevent the sprouts from burning but allowing time for each side to brown. Cook for approximately 6 minutes, or just until your largest Brussels are nearly cooked through. Keep your heat as high as possible (just short of smoking) during this step to maximize the browning.
- Once the Brussels sprouts are cooked through and golden brown, add the salt, pepper, and garlic. Stir continuously while cooking for 1 minute. Add vinegar, and stir, scraping browned bits from bottom of the pan, cooking for 1 minute more. Remove from the heat. Taste and adjust the salt and vinegar to your preference.
- Toss with the reserved bacon and serve immediately.