Brussels Sprouts and Bacon
These sauteed Brussels Sprouts and Bacon are a quick and easy side dish recipe thats ready in about 15 minutes
These sauteed Brussels Sprouts and Bacon are a quick and easy side dish recipe thats ready in about 15 minutes
- Carbohydrate 11.43337927875 g
- Cholesterol 0 mg
- Fat 0.3539442775 g
- Fiber 4.54287746748409 g
- Protein 3.9841055265 g
- Saturated Fat 0.07608181735 g
- Serving Size 1 1 to 6 serving (127g)
- Sodium 47.3196663541667 mg
- Sugar 6.89050181126591 g
- Trans Fat 0.07415681735 g
- Calories 54 calories
Step-by-step
- Add bacon to a hot cast iron skillet.
- Render bacon till almost crisp, then add onion and Brussel sprouts. Stir every few minutes till onion is soft and Brussel sprouts have caramelized.
- Add salt and pepper to taste. Serve immediately.
The Skillet Sequence
Render thick-cut bacon in a cold cast iron skillet brought up to medium heat, allowing the pork fat to slowly liquefy over eight to ten minutes. Raw purple onions added simultaneously with the sprouts will burn before the cruciferous leaves caramelize. Introduce sliced onions only after the bacon has reached near-crispness and released adequate fat to coat the pan. Halved sprouts require direct contact with the cast iron surface to develop proper brown crusts without steaming.
Managing Moisture and Heat
Trapped moisture causes brussels sprouts to steam rather than sear, yielding a spongy texture instead of tender centers with crisp edges. Dry the trimmed leaves thoroughly on paper towels before they touch the pan. High heat browns the exterior too quickly while leaving the core raw, so maintain medium-low temperatures once the onions join the rendered fat. Stir the mixture only every three to four minutes to encourage deep Maillard reactions on the flat cut sides.
Adaptations and Substitutions
Pancetta or guanciale serve as viable alternatives if bacon is unavailable, though salt levels will vary depending on the curing method. Standard smoked bacon introduces higher water content, which alters the rendering time and lengthens the overall cooking process. Omitting the pork entirely requires adding two tablespoons of neutral oil with high smoke points, such as grapeseed, to compensate for the missing animal fat needed for proper browning.
