Brussels Sprouts with Bacon
This easy and flavorful recipe features tender Brussels sprouts sautéed with savory bacon and aromatic shallots. The sprouts are first browned, then simmered in chicken broth until perfectly tender. Finished with crispy bacon bits, this dish offers a delightful balance of smoky, earthy, and sweet notes, making it an ideal side for any meal.
Equipment
- 1 Medium Skillet For browning bacon and cooking sprouts
- 1 Slotted Spoon For transferring cooked sprouts
- 1 Cutting Board For preparing bacon, shallots, and Brussels sprouts
- 1 Chef's knife For chopping and trimming ingredients
- 1 Plate Lined with paper towel for draining bacon
Ingredients
Main
- 3 slices bacon chopped
- 1 tablespoon extra-virgin olive oil 1 turn of the pan
- 1 shallot chopped
- 1 1/2 pounds Brussels sprouts trimmed, small sprouts left whole, larger sprouts halved
- Salt and pepper to your taste
- 1 cup chicken broth
Instructions
- Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate. Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels sprouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.
Notes
For perfectly crispy bacon, start it in a cold skillet and slowly render the fat over medium-low heat before increasing to medium-high; this yields maximum crispness. When adding Brussels sprouts, ensure they are in a single layer to promote even browning before adding broth, avoiding overcrowding the pan. The broth braising method tenderizes the sprouts beautifully. To elevate the dish, finish with a squeeze of fresh lemon juice or a drizzle of balsamic glaze for a bright acidic contrast to the rich bacon and earthy sprouts. A pinch of red pepper flakes can add a subtle kick.