These tender pan roasted brussels sprouts have savory bacon cooked in for a tasty side dish. They are quick and easy to make and are sure to make brussels sprouts a favorite at your dinner table.
Brussels sprouts have a bad reputation, but it isn’t warranted. Roast them up and add some bacon and they are sure to be a hit.
Brussels sprouts are one of those veggies that it is so easy to hate on. I love brussels sprouts and even I do it.
When teasing Little Dude about yucky food it is usually a toss-up whether I say liver and onions or brussels sprouts. Honestly, I can’t say I’ve ever even had liver and onions.
So I may love that too. What I do know is when Little Dude tried these, he was quite surprised that he likes brussels sprouts.
Now it won’t be nearly as fun to tease him!
We grew some in our garden last year and they actually turned out better than expected. It is funny to see all those little balls growing up the stalk.
Most of them stayed much smaller than what you find at the grocery store, with only a dozen or two of the larger ones. But the small ones were delicious too.
We anxiously awaited the frost last fall so that we could harvest some sprouts!
We really enjoy oven roasted brussels sprouts as well. Just halved and tossed with some olive oil, salt and pepper.
They get that little bit of char and have such a great texture. Yum!
But bacon makes everything better. Am I right?
So, these pan roasted brussels sprouts take the cake as our favorite. Occasionally I drizzle a bit of balsamic vinegar or something on them to change the flavor, but really we like it this way best!
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Pan Roasted Brussels Sprouts
These tender pan roasted brussels sprouts have savory bacon cooked in for a tasty side dish. They are quick and easy to make and are sure to make brussels sprouts a favorite at your dinner table.
Ingredients
- 5 strips bacon, a sweet and smoky bacon works great
- 1 pound brussels sprouts, cleaned and halved
- salt and pepper
Instructions
- Wash the brussels sprouts. Trim off the ends and cute the sprouts in half through the stem end.
- In large skillet, cook bacon until crisp. Remove from pan, roughly chop and set aside.
- Add the brussels sprouts to the pan with the bacon grease. Cook for about 10 minutes over medium-high heat. Stir occasionally, but you want to let them take on some color.
- Once the brussels sprouts are cooked through (they should still have some texture, but not feel like you are chewing raw cabbage). Season with salt and pepper and stir in chopped bacon.
- Serve immediately.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 155Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 23mgSodium: 485mgCarbohydrates: 10gFiber: 3gSugar: 3gProtein: 11g
All nutritional information is estimated and will depend on the exact ingredients you use.
