Printer-friendly version

Having trouble getting the family to eat Brussels sprouts, even though they’re really good for you? Here’s a little sinful variation…bits of bacon and a little bacon grease. Certainly, this isn’t not an every day vegetable, but a little green leafy indulgence now and then is a must.

If you’re making a big meal, this is a time saving recipe because you can do most of the preparation ahead of time. Just save sautéing the sprouts in the bacon grease about 10-15 minutes before dinner is served.

This recipe makes about 8 – 10 servings. Adjust for a smaller or larger crowd.

Ingredients Needed:

• 3 pounds Brussels sprouts
• 8-10 slices bacon
• Pepper to taste

Also, keep on hand large skillet, large spoon that can withstand heat, knife and cutting board and strainer.

Step 1: Clean and Cut Your Brussels Sprouts

Thoroughly rinse the Brussels sprouts. Slice the ends of the stems (thinly, so as not to make the leaves fall off) and remove any brown bits. Slice any larger sprouts in half, to even out the cooking time for all-sized sprouts.

Step 2: Parbroil the Sprouts

To ensure soft sprouts on sautéing, we’re going to parbroil them. This means boiling them for a short time (in this case, 3 minutes) before sautéing. To start, add the sprouts to a large pot and fill with water, just enough to cover the sprouts.

Turn heat on high and bring to boil. Turn to medium and boil for 3 minutes. Strain the sprouts.

Step 3: Fry the Bacon

Now you’re going to fry the bacon in the large skillet that you will eventually sauté the Brussels sprouts in. Place the slices on the skillet.

Flip the bacon as it browns on one side.

When the bacon is done, place the pieces on a paper towel. Leave the grease in the pan though because we’re going to use it.

When the bacon has cooled, cut it into small pieces.

Step 4: Saute

Now we’re ready to sauté the sprouts. Add them to the skillet you used to fry the bacon.

Saute until heated through. Then add the bacon pieces.

Stir until bacon is thoroughly combined and serve.