Pan Roasted Brussels Sprouts with Bacon
This easy recipe creates a flavorful side dish featuring pan-roasted Brussels sprouts with crispy bacon. By cooking bacon and then using its rendered fat with butter to sauté halved Brussels sprouts and onions, the dish develops rich, savory notes. Seasoned to taste and finished with chopped bacon, it's a quick and delicious addition to any meal.
Equipment
- 1 Large Skillet Preferably a heavy-bottomed cast iron or stainless steel skillet for even heat distribution and good searing.
- 1 Cutting Board
- 1 Chef's knife
- 1 Tongs or Spatula For turning bacon and stirring vegetables.
- 1 Paper Towel-Lined Plate For draining crispy bacon.
Ingredients
Main
- 4 strips thick-cut bacon
- 2 tablespoons butter
- 1 pound Brussels sprouts halved
- 1/2 large onion chopped
- Salt and freshly ground black pepper
Instructions
- Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.
Notes
Achieving a deep golden-brown sear on the Brussels sprouts is crucial for developing their rich, nutty flavor; avoid overcrowding the pan to ensure proper caramelization. Utilizing the rendered bacon fat not only imparts an incredible depth of smoky flavor but also helps in crisping the sprouts. For best results, use a heavy-bottomed skillet that retains heat well. Seasoning at the end allows you to adjust to taste, balancing the saltiness from the bacon. Consider a splash of balsamic glaze or a squeeze of fresh lemon juice at the end for an added layer of acidity and brightness, which beautifully cuts through the richness of the bacon and butter.