Delicious Brussels Sprouts Recipe with Bacon: A Must-Try Dish
Hello friends, today I want to share with you a Brussels Sprouts Recipe with Bacon which is the perfect side dish, not only delicious but easy to make. It really is a must-try recipe. Trust me you’ll be glad you did!
Brussels sprouts, those petite cabbages of culinary delight, have been enchanting taste buds for centuries. These miniature veggies boast a rich history, originating in ancient Rome and eventually making their way to our modern-day plates. Packed with essential nutrients and a delightful crunch, Brussels sprouts have earned their spot as a beloved vegetable on dining tables around the world.
This Brussels Sprouts Recipe with Bacon is so good, it’s going to become your new go-to side dish for everything from a casual weeknight dinner to the grandest holiday feast. Get ready to create a dish that’s not just tasty, but also a healthy treat for the entire family.
So, let’s get cooking!
Brussels Sprouts Recipe with Bacon: A Perfect Side Dish!
Recipe Video
Recipe 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)
Recipe 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!
Frequently Asked Questions About Brussels Sprouts Recipe with Bacon
1) Are Brussels sprouts really cabbages?
Yes, indeed! Brussels sprouts are part of the same family as cabbage. They belong to the Brassicaceae family, which also includes vegetables like broccoli, cauliflower, and kale. While they may appear quite different from their larger cabbage relatives, Brussels sprouts are essentially miniature cabbages, formed in tight clusters along a stalk. Their resemblance to cabbage is not only in appearance but also in taste, as they share a similar earthy flavor profile.
2) Can I prepare this Brussels Sprouts Recipe with Bacon dish in advance?
Absolutely! This dish can be prepared up to a day in advance. Just follow the recipe instructions, but stop right before the final step of adding the bacon. Cool your Brussels sprouts, cover them, and store them in the refrigerator. When you’re ready to serve, simply reheat the sprouts and toss them with the crispy bacon. This will ensure that the bacon remains nice and crunchy.
3) What’s the best way to store Brussels Sprouts with Bacon?
Store your Brussels Sprouts with Bacon in an airtight container in the refrigerator. This dish can last up to three days in the fridge. If you’ve prepared the dish in advance and haven’t added the bacon yet, you can store the cooked sprouts and the crispy bacon separately to keep the bacon from becoming soggy.
4) Can I freeze Brussels Sprouts with Bacon?
Yes, you can! However, it’s best to freeze the Brussels sprouts and bacon separately. Once your sprouts have cooled completely, place them in a freezer-safe container or a heavy-duty freezer bag. Store the crispy bacon in a separate container or bag. They can be stored in the freezer for up to three months.
5) How should I thaw frozen Brussels Sprouts with Bacon?
Thawing is simple. Just transfer the Brussels sprouts and bacon from the freezer to the refrigerator and let them slowly defrost overnight. If you’re in a hurry, you can use the defrost function on your microwave, but be sure to use a low setting to prevent the sprouts from getting mushy.
6) What’s the best way to reheat Brussels Sprouts with Bacon?
To reheat this Brussels Sprouts Recipe with Bacon, preheat your oven to 350 degrees Fahrenheit. Spread the sprouts and bacon out on a baking sheet and heat for 10-15 minutes, or until the sprouts are heated through and the bacon is crispy. For a quicker method, you can also reheat them in a skillet over medium heat, stirring occasionally, until they’re warmed through.
7) Will this Brussels Sprouts Recipe with Bacon be as good after freezing and reheating?
While fresh is always best, this dish can still be quite delicious after freezing and reheating. The key is to properly store and reheat the dish to maintain its flavors and textures. By storing the sprouts and bacon separately, and reheating them in the oven or on the stovetop, you can preserve the dish’s earthy, smoky, and crispy qualities.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the 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.
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Hey, as a Belgian living in the heart of West Flanders, where Brussels sprouts are widely grown.I can tell you a good way to prepare them (also leeks and chicory/chicon this way).
Braiseren or braiser.
Place the sprouts in a pan with butter in it, add a little bit of water. Place a butter paper on top of the sprouts and cover the pan with a lid. Don’t forget to add salt and pepper at the start JP.
Cook on a very low heat until done. Super tasty with natural potato, sausage and brown sauce and of course with a nice Belgian beer.
I hope for a video of how JP go braiser / braise vegetables.
Or recipe leeks with white cheese sauce and pork ham.
Porkham rolls with chicory or leeks inside with white cheese sauce cooked in the oven.
Love for food my friend, Thanks in advance.
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!
In the flemish language it is Brusselse spruiten.
I think Brussel Sprouts taste better than BrusselS Sprouts.