Brussels Sprouts with Bacon
Yield: 4 servings
Calories: 260kcal
Sauteed Brussels sprouts with bacon will be your new favorite side dish! These green sprouts are topped with crunchy breadcrumbs and served with savory hickory smoked bacon.
Ingredients
Breadcrumb Topping
- 1 tablespoon (14 g) unsalted butter
- ¼ cup (28 g) breadcrumbs
- ⅛ teaspoon kosher salt
Brussels Sprouts
- 4 cups (60 ml) water
- ½ teaspoon (1 g) kosher salt, more for seasoning
- 1 pound (454 g) brussels sprouts, trimmed and halved
- 2 slices bacon
- ½ cup (122 g) shallots, ⅛" thick slices
- black pepper, for seasoning
Instructions
- Toast the Breadcrumbs - Melt butter in a skillet over medium-high heat. Add breadcrumbs and saute for 3 to 5 minutes or until toasted and crisp, stirring frequently. Season with ⅛ teaspoon salt, adding more as desired. Transfer breadcrumbs to a sheet tray to cool.
- Cook the Bacon - Cook the bacon in a large skillet over medium heat until crisp, about 3 to 4 minutes per side. Turn off the heat and transfer to a paper towel-lined plate. Allow to cool, and then chop into small pieces. Reserve the pan with the bacon fat.
- Cook the Brussels Sprouts - In a medium pot, add water and ½ teaspoon salt. Bring to a boil. Add the brussels sprouts and cook 5 to 6 minutes or until tender. Immediately drain and shake to remove the excess water.
- Cook the Shallots - Turn the heat to medium-high on the pan with the reserved bacon fat. Add the shallots and saute for 2 minutes until tender, stirring occasionally. Push the shallots to the side of the pan and add the brussels sprouts.
- Brown the Brussels Sprouts - Cook for about 5 minutes, searing each side until lightly brown. Turn off the heat and season with salt and pepper.
- To Serve - Add the bacon to the pan and stir to combine. Transfer to a serving dish and top with breadcrumb topping right before serving.
Notes
- Make it Gluten-Free: Gluten-free breadcrumbs can be substituted for regular breadcrumbs, or topped with sliced almonds.
- Make it Dairy-Free: Olive oil can be substituted for butter.
- Make it Whole30 and Paleo: Substitute ghee or olive oil for butter. Add sliced almonds instead of panko.
- Storing: Store in an airtight container in the refrigerator for up to 3 days.
- Reheat: Microwave in 15 to 30-second increments until warmed.
Nutrition
Calories: 260kcal | Carbohydrates: 44g | Protein: 9g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Cholesterol: 10mg | Sodium: 128mg | Potassium: 629mg | Fiber: 9g | Sugar: 2g | Vitamin A: 950IU | Vitamin C: 134.5mg | Calcium: 50mg | Iron: 4.3mg
Recipe Link
Recipe Video