Brussel Sprouts with Bacon
Hello friends, today I am making the last side dish in my Steakhouse Sides series! Finishing it off with The Perfect Brussel Sprouts! I know many people do not like Brussel Sprouts for their bitterness, but come and try my secret technique in making them delicious! Serve with a gorgeous Balsamic Vinegar to give the whole dish an extra kick.
Recipe Video
Ingredients
- 1 pound Brussel Sprouts cut in half or left whole if very small
- 2 tablespoons Garlic Olive Oil
- ½ pound Bacon diced
- ½ cup Red Onion diced
- Zest of one Lemon
- 2 tablespoons Garlic chopped
- 2 tablespoons Black Mission Fig Balsamic Vinegar or Maple Syrup (optional)
Instructions
- Poach in lightly sugared and salted water the sprouts for about 3 to 4 minutes or until 90% cooked. If you are ready to serve them transfer them onto a kitchen towel or paper towel to dry. If you are not ready to serve them right away immediately plunge them in ICE COLD water to cool and reserve until ready to eat.
- In a sauté pan, heat 1 tablespoon olive oil and when hot add the bacon and sauté at LOW HEAT until the bacon fat renders. Add the onion and cook for a couple minutes. If you want to only use one pan, you can at this point add the sprouts, add salt and pepper and the lemon zest and mix well. Until they are nice and golden brown. Turn heat off and add the garlic at the last minutes not to burn it.
- The Chef cooked them in a separate frying pan to get them evenly golden brown.
- For an extra sweetness add a drizzle of Balsamic Vinegar or Maple Syrup just before serving.
You can find the items below used in making this dish at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. He completed his formal apprenticeship at renowned restaurants such as L'Oustau de Baumaniere and the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Latest posts by Chef Jean-Pierre (see all)
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- Creating Flavorful Compound Butter Has Never Been Easier! - March 13, 2023
As a chef, you must know that you have misspelled Brussels Sprouts. Add an S at the end of the word Brussels.
I guess we’ll have to alert Wikipedia https://en.wikipedia.org/wiki/Brussels_sprout they also have it wrong!
I think Brussel Sprouts taste better than BrusselS Sprouts.