Brussels Sprouts w/Bacon
Introduction
This is Mama Miche, and today in My Magic Kitchen: Brussels sprouts with bacon
Brussels sprouts are one of my favorite vegetables. I've kinda sorta always liked them, on and off, throughout the years. The only way we had them growing up was the frozen with butter sauce kind, and usually, I liked them. Not always. Sometimes, they tasted bitter.
But as I got older and moved out on my own, it wasn't until maybe my 40s that I started buying fresh Brussels sprouts and roasting them, just with a dash of salt and pepper. Perfection. This is my other favorite way to eat them. Bacon takes it to that next-level chef's kiss.
Brussels and bacon should be as synonymous as peanut butter and jelly, bread and butter, toast and jam....they belong together and make a delicious side! Quick, easy and delicious! My favorite kitchen trifecta!
Let Mama Miche make your kitchen magic!
Tools
Knife
Cutting board
Colander
Measuring cups and spoons
Large sauté pan
Large mixing spoon
Large paper towel-lined plate
Ingredients
Makes 4-6 servings
1 16 oz package bacon
2 lbs Brussels sprouts
1 cup vegetable broth
3 tbsp butter
2 tbsp Twice Stolen Spice™
Directions
Prep Time: 15 minutes Cook Time: 20 minutes
Prep
Rinse Brussels sprouts and remove any loose outer leaves.
Trim the root bottom off and discard. Cut in half if they're small, or in quarters if medium to large, or slice them up if they're huge (like the ones in this video)
After cutting, rinse again and let drain (note 1)
Cook
Cook the bacon until crispy, and remove it from the pan to paper towel-lined plate. (note 1)
Drain most of the bacon grease, but leave some in the pan.
Add butter to pan on medium-high heat and let melt
Add sliced Brussels sprouts.
Pan fry for about 5-10 minutes. Add a little broth at a time and let the vegetables absorb and soften.
When the sprouts are soft enough, break up the bacon, add it to the pan, incorporate the flavors, and serve hot.
Notes:
They do not need to be dry, but ensure most of the water is drained, or they will splatter badly when added to the pan with butter and grease.
A splash of vegetable stock in the pan cuts down on the spatter and avoids burning the first few slices.
