Thursday, November 21, 2013

Pan Roasted Brussel Sprouts with Bacon

Brussel Sprouts have been given a bad rap and are an under used vegetable in my opinion. People tend to shy away from them but they can be made tender and delicious with minimal effort and ingredients. If you are looking for a side dish that isn't a casserole and doesn't require space in your oven on Thanksgiving day these Pan Roasted Brussel Sprouts may be for you. They have a sweet flavor from the caramelization that occurs as they roast in the salty bacon drippings...Yum!! Pan-Roasted Brussel Sprouts as well as Brussel Sprout Salad with Pancetta and Craisins are both easily prepared on the stove and could be made right before your turkey is served next Thursday.

2 lbs Brussel Sprouts
4 Pieces Low Sodium Bacon
1/2 Cup Yellow Onion - Thinly Sliced

To prepare your sprouts you want to slice off the bottom stem area which was connected to the stalk and take off the two outer leaves, then wash and slice them in half.  
Slice each strip of bacon into 3-4 pieces. In a large pan over medium heat cook your bacon until crispy. When it is done take out the bacon and set aside, leaving the drippings in the pan.
Put all of your brussel sprouts cut side down into the hot pan. Put the top of the pan on so the brussel sprouts steam and cook evenly as they caramelize for about 7 minutes.
Add the onion slices and put the top back on to steam for another 2-3 minutes. Once everything is cooked through stir back in the crispy bacon slices and allow the onion to caramelize as well. Serve immediately.  

1 comment:

  1. Can't wait to give these a try once we pick our sprouts from the garden. Looks delicious!


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