Bacon-Braised Brussel Sprouts
November 29, 2011 in Side Dishes, Veggies
Prior to discovering to paleolithic nutrition, the only way I ate Brussels sprouts was smothered in cheese sauce. I actually like Brussels sprouts as long as the flavor isn’t too overpowering. This is why braising is such a fantastic way to cook Brussels sprout… that bitter flavor that most people dislike is a result of boiling or steaming. Cooking Brussels sprouts with both fat and water results in a much more pleasant flavor. Definitely worth a try if you think you don’t like Brussels sprouts but have never had them cooked this way.
Ingredients:
- 1 lb Brussels Sprouts, cleaned and trimmed
- 6 oz Reduced Sodium Uncured Bacon
- 4-6 Tbsp water
1. Chop bacon into small pieces (I like to use scissors for this job) and place into a cold skillet (cast iron is perfect here).
2. Heat skillet over medium-high heat, stirring relatively frequently, until bacon is starting to brown and is mostly cooked.
3. Add Brussels sprouts to skillet carefully (remember cold water into hot fat can cause the fat to splatter).
4. Stir relatively frequently. As soon as Brussels sprouts start to stick, add 1-2 Tbsp water to the pan. Stir some more.
5. Keep adding small amounts of water every time the Brussel sprouts start to stick.
6. Once the Brussel sprouts are cooked (about 15 minutes, depending on the size), stop adding water. Just when they start to stick again, pour the bacon and sprouts into a serving dish and enjoy!
This was delicious! I modified it just a bit: after the bacon was cooked, I added in some crushed garlic, and instead of water used chicken broth. I also seasoned with some cayenne pepper.
Awesome recipe! Brussel sprouts are delicious this time of year. I have never tried braising them but from the looks of that picture I’m definitely going to give it a try. We’re also going to share your recipe on our facebook fan-page with a link back. Thanks for sharing!
I love Brussel Sprouts, and this recipe is very close to the way I prepare cabbage. For Brussel Sprouts, I trim them of their dried ends, removing any undesirable leaves. Then, because it is a cruceriferous vegetable, I cut a small X in the stem end and place in a pan of boiling, salted water. I cook them long enough to become almost cooked, but still slightly resisting a sharp knife when pierced. Drain well, add cold water and ice to stop the cooking; then drain, slice in half through the stem end, and sauté in garlic butter until they start to caramelize. Serve immediately. Try it for a nice change of pace.
This looks great – where do you find uncured bacon??
Whole Foods, US Wellness Meats, maybe some local farmers. The thing to look for is nitrate/nitrite free.