Brussels Sprouts with Bacon and Shallots

Brussels sprouts wirth bacon and shallots.

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

These Brussels sprouts with bacon and shallots are an easy 20-minute side dish with tender caramelized sprouts, crisp bacon, and sweet shallots, all cooked in one skillet.

Ingredients

1 pound Brussels sprouts, trimmed and halved, with any dark or bruised outer leaves removed.
1 shallot, large peeled and finely minced
2 slices bacon, cut into small pieces
Salt and Pepper , to taste

US - Metric

Instructions

In a large skillet place the bacon and cook until golden brown.
Add the shallots and cook until tender. Add the Brussels sprouts and sauté over high heat to give it a nice golden outside.
Season with salt and pepper to taste and serve

OPTIONAL

Squeeze fresh lemon juice over it if you wish.

Notes

Choosing Sprouts: When buying fresh Brussels sprouts, look for firm, bright, tightly closed green heads. Smaller sprouts tend to be sweeter and more tender.

Prep Ahead: You can trim and clean the Brussels sprouts a few days in advance. After cleaning, dry them thoroughly and store them in a sealed plastic bag in the refrigerator.

Bacon Selection: For the best flavor, choose high-quality, thick-cut bacon. If you prefer a leaner option, choose turkey bacon.

Cook evenly: To ensure even cooking, try to cut your Brussels sprouts into similar sizes.

Season Generously: Don’t be afraid to season your Brussels sprouts generously. Adding sufficient salt can bring out the sprouts' natural sweet and nutty flavors.

Don't Overcrowd the Pan: Ensure the sprouts have enough room in the skillet. Overcrowding causes them to steam rather than develop those beautiful caramelized edges.

They are ready to be cooked according to your recipe, whether roasting, boiling, sautéing, or steaming. Remember, Brussels sprouts are best when they're cooked until just tender—overcooking can result in a mushy texture and an overly strong flavor.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.