| Level: | Easy |
| Total: | 1 hr |
| Prep: | 10 min |
| Inactive: | 30 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 4 cups whole Brussels sprouts
- 8 slices molasses-cured shoulder bacon or regular bacon
- 6 cloves garlic, chopped
- Freshly ground black pepper
Instructions
- Fill a large saucepan with water, add a pinch of salt, and bring to a boil. Add the Brussels sprouts and cook them for about 8 minutes. Remove the sprouts from the heat, drain, and then chill them in the refrigerator. Slice the sprouts in half when they have cooled.
- In a large skillet, cook the bacon over medium heat until it is done. Discard all but 2 tablespoons bacon fat and grease from the pan, leaving the 2 tablespoons in the pan. Add the garlic and cook for a few minutes over medium-low heat until fragrant. Add the sprouts and cook until heated through. Season the sprouts with kosher salt and fresh black pepper, to taste.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 288 |
| Total Fat | 23 g |
| Saturated Fat | 8 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 11 g |
| Cholesterol | 38 mg |
| Sodium | 407 mg |
Reviews
I served this last night at a dinner party! People who admitted they did not like Brussels sprouts had 2 servings! They were a hit!!! Will definitely be making these repeatedly!!!
Trick to try on the brussel sprouts before steaming…use a sharp knife and make an “X” on the bottom stem.
Very tasty.. This coming from someone who hated brussel sprouts… My fiance loves them soo I had to try for him…. Very good…
These definitely need to be boiled for a little longer. I also added chopped onions, some more seasoning and used bacon bits instead of the regular bacon to make it vegetarian. Ultimately, though, this recipe is how I have been able to get my mother to like brussels sprouts.
loved this recipe, steamed the sprouts till tender. added a touch of vinegar.
I think it is an OK brussel sprout recipe. I like the bacon included with the recipe.
I tried this recipe tonight but before adding the garlic (so it wouldn’t burn), and the brussels sprouts, I sauteed in some cremini mushrooms to the bacon (I also DICED the bacon) and drippings. I then covered it with all ingredients intact for the last 5 minutes and the flavor and tenderness was off the wall delicious!
It was OK…I liked them anyway. My daughter not so much. I always put vinegar on my B. Sprouts anyway so I deglazed the pan with some balsamic vinegar and it was pretty good.
I made this recipe to introduce my husband to brussel sprouts, which he had never tried before. The sprouts were a bit tough and I lengthened the cook time to make mine tender, but the flavoring ingredients really added depth to this dish. A good side with a few modifications to the recipe.
We have brussel sprouts with Thanksgiving and Christmas and we are required to eat one. Most of us don’t like them. Until know I ate several and gave out this recipe to several. It is delicious and easy to follow.