My Sautéed Brussels Sprouts with Bacon accompanies any main dish with a bit of fanfare! As a child, I remember glaring at the overcooked brussels sprouts placed on my dinner plate for me to eat. It was like a staring contest to see who was going to blink first. Since no alternative choices were given as a side, I eventually gave in. However, my sister-in-law, Ellen, made the Washington Post version of the Best Brussels Sprouts Ever as a side for Thanksgiving. Subsequently, I was hooked! I never knew how many ways you could make them so desirable !You might even like to try another recipe on my blog for Cheesy Roasted Brussels Sprouts.
I loved the bacon flavor which added an inviting taste and its vibrant green color. After making her version a few times. I opted to lighten it up a bit. Cutting the bacon amount in half still provided a bit of that smoky rich flavor without the added fat. I also used matchstick carrots instead of peeling, cutting and dicing them. This saved a bit of time in the preparation. Now, since I know your mouth is watering, let’s go through the process.
Cut the stem portion off from the bottom. Slice in half from top to bottom. Slice each half into thin strips.
Slice thin strips of 1/4 pound of bacon. Crisp them up in a saucepan. You could actually have this ready ahead of time so all that you’ll need to do to finish up would be the sautéing shortly before serving the meal.
Add the butter and oil to the pan. Once butter has melted, place brussels sprouts on top of the bacon with carrots in the pan. The original recipe called for 3-4 carrots, peeled, cut and diced. If you choose to use them, you may want to sauté them for a little first before adding the brussels sprouts. Otherwise, follow instructions as indicated. I had plenty of matchstick carrots which turned out to reduce preparation time.
Toss carefully to coat and flavor the brussels sprouts and carrots. The bacon will find its way distributed throughout. Stir gently for about 5 minutes. Over cooking will alter the bright green color, so be careful not to over do it!
It looks like the Sautéed Brussels Sprouts with Bacon are ready to be placed in a serving dish along with the others as your guests assemble at the dining table.
Sauteed Brussels Sprouts with Bacon
Ingredients
- 1 pound Brussels Sprouts,stems cut, then halved and cut into thin strips
- 1/4 pound uncured bacon, cut into thin strips
- 1 T Extra virgin olive oil
- 1 T butter
- 2 c matchstick carrots
- pepper to taste
Instructions
- Cut off stems of Brussels Sprouts, then halve. Cut each half into thin strips
- Cook bacon strips in pan until golden.
- Add in butter and olive oil.
- Place sprouts and carrots in and toss over medium low heat for about 5-7 minutes. You want sprouts to maintain a bright green color!
- Season with freshly ground black pepper.
- Serve immediately! Yum!
I totally agree with reducing the amount of bacon fat! It gets a bit heavy in the original recipe. These brussels sprouts are seriously good though, full-fat or not!