| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 4 cups (1 1/4 pounds) Brussels sprouts, halved and trimmed
- 8 ounces slab bacon, diced
Instructions
- Bring a large pot of salted water to a boil. Blanch the Brussels sprouts in the boiling water for 2 to 3 minutes. Drain.
- Meanwhile, cook the bacon in a large saute pan over medium heat until the fat has rendered out and the bacon is crispy and brown, 6 to 7 minutes. Add the Brussels sprouts to the pan in a single layer, cut-side down, and cook, without stirring, until the sprouts are lightly browned, about 3 minutes. Stir and continue to cook until the sprouts are browned on the other side, 2 minutes more. Season with salt and pepper.
- Divide the bacon-sprout mixture among 4 plates and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 299 |
| Total Fat | 23 g |
| Saturated Fat | 8 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 12 g |
| Cholesterol | 37 mg |
| Sodium | 463 mg |
Reviews
My husband usually hates Brussels sprouts and after I made this, asked that it be added to our Thanksgiving from now on!
We loved them..I added a half onion chopped up that I needed to use up. Will make ..often!
Delicious
So very good thank you
Awesome
So good. The best way to make sprouts. The family gobbled them up. Next time I’ll make double.
Excellent side dish! And easy to make!
I’ve made this for years. The only difference is I parboiled the sprouts in chicken broth. Then at the end I top it with fresh Parmesan.