Grill sweet corn that has been wrapped in foil and coated with a buttery herb and Parmesan cheese combination for a simple summer side dish.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
Ingredients
- ¼ cup butter
- 2 tablespoons olive oil
- 1 onion, minced
- 1 tablespoon minced garlic
- 2 pounds Brussels sprouts, trimmed and halved
- ½ cup crumbled cooked bacon
- 2 tablespoons powdered chicken bouillon
- ½ teaspoon red pepper flakes
- ½ teaspoon freshly ground black pepper
- ½ cup Chardonnay wine
Instructions
- Melt butter with olive oil in a large pot over medium-high heat. Sauté onion and garlic in butter mixture until translucent, 5 to 7 minutes; add Brussels sprouts and sauté until slightly browned on edges, 5 to 10 minutes.
- Sprinkle bacon, chicken bouillon, red pepper flakes, and black pepper over sprouts mixture; stir and cook until fragrant, about 2 minutes. Stir in wine.
- Reduce heat to low, cover, and simmer until sprouts are desired tenderness, 10 to 15 minutes.
- Chardonnay works best, but feel free to use your favorite white wine.
Nutrition Facts
| Calories | 221 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 5 g |
| Protein | 9 g |
| Saturated Fat | 6 g |
| Sodium | 613 mg |
| Sugars | 4 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
First time I made this recipe it was way too salty. Couldn’t eat it. So I started analyzing. I had used the powdered chicken bouillon I had at the time (Knorr’s) and I looked at the ingredient list and the first ingredient is SALT! So I figured that, along with the bacon and salted butter, that was probably why the sprouts tasted like eating a deer salt lick. So the second time I made the recipe I used Unsalted Butter and a Sodium Free chicken bouillon (Herb Ox granules) and the sprouts were edible and very tasty! So cut out most of the salt and this recipe will be fine.
These were perfect all around! I generally dont like brussel sprouts but this recipe was perfect! I used turkey bacon instead of regular though!
These came out so delicious!!!
These are Fantastic! Neither of us like Brussel sprouts …….until now. We used a Riesling, because that’s all we had. It was really delicious.
This was awesome, caught myself snacking on them cold out of the fridge later that evening.
I was dissapointed. I love brussel sprouts and thought by the reviews this was going to be extra tasty, it wasn’t. I could have gotten better results by steaming them, adding butter, then crumbling the bacon over the top afterwards. The sprouts were tender, but after cooking the onion and garlic in the first step, they got bitter, in my opinion,when cooking the rest of the way until the sprouts were tender. I even used very small sprouts. I will not be making this again.
I found this recipe way too salty. A combination of the bacon and the chicken bouillion. I would eliminate the bouillion the next time. Or the bacon.
Excellent!! My husband said the brussels sprouts were the best he has ever eaten!
I love this recipe. Simple and delicious. I make it almost twice a month. Never had any complaints (even from the kids).
Delicious! Made it for a Thanksgiving side dish. Doubled the recipe, but did not double the amount of chicken bouillon powder (used 3 TBS.) or pepper (used about 3/4 tsp of pepper). Also, used probably 1 1/2 cups of bacon. I think everybody who tried it liked it pretty well.
Great! I made a half recipe though, and started sauteing the brussels sprouts from frozen. That way, they were cooked crisp.
Excellent!! I typically roast Brussels sprouts but my oven was unavailable due to the amazing Perfect Prime Rib by Chef John (On this site.). My family loves sprouts and I’m so glad to say they loved this preparation as well. Thanks for sharing this delicious recipe!!
I love Brussels Sprouts!! My favorite veggie!! This was delicious. Did have wine so used chix broth and a little maple syrup. The whole family loved it??
Did not add garlic (not a fan) but this was wonderful!
Made it pretty much as per recipe and hubby really liked it!!! Everyone else enjoyed it too, as we like sprouts! Will make again.
I made this dish for Thanksgiving dinner. I always judge a recipe by taste and by compliments received. Let me just say that no one commented on it at all. I thought it was good, not wonderful. The next time I make it, I will reduce the amount of bacon drippings. It was pretty but just a little too oily for my taste.
I used only 2 tablespoons of bacon grease and no oil. Excellent. I served them with broiled trout with lemon, dill, & white wine, and wild rice pilaf.
made it simple. fried the bacon, removed. added halved Brussels sprouts, garlic, onion powder, red pepper, salt/pepper and some balsamic vinegar. OMG! really good! it probably would be better with the whole recipe but we are trying to watch carbs & sodium and I was in a hurry… so this worked and I would definitely make it again! (I think the key is starting with good quality bacon.)
omit olive oil and red pepper. 3 t garlic 2 t chicken bouillon 1/4 pepper
This will be my 6th time making this dish and I have to say my family and I can’t get enough of it! We love it. The dust time I made it exactly how the recipe calls. The second time I only had turkey bacon so, I used the turkey bacon…OMGOODNESS! It is amazing. Everyone goes back for seconds. Our favorite side dish for sure.
I have tried Brussels sprouts in different ways my entire life, and NEVER liked them. But, I am quite stubborn, so I tried this recipe……. and it changed my opinion forever! OMG! Even my spouse liked them! This is a new favorite in our kitchen, so all I can say is give it ONE try. Totally worth it!