Hate Brussels sprouts? Add brown sugar and bacon!
It’s September, which means pool season is over for me and I’m mentally moving very quickly into Fall. This week, I’ve been thinking about Thanksgiving. I’ll blame the Food Network App for that because I keep watching turkey videos. Alas, it will be here before I know it… so, I think I’ll focus a bit on some of my favorite turkey day sides.
Enter Brussels sprouts.
Yes. Those stinky little green globes that put fear in children and husbands everywhere are one of my favorites.
It took me a long time to love them for their inner beauty, though. When I was a kid, Mom would boil them and I’d get these mushy little blobs set in front of me. Ewe. Just ewe. I still won’t eat them that way.
But, roast or caramelize them and their sweet internal goodness comes shining through. Add bacon and a little sugar and suddenly you have a little bite of crunchy nirvana. Okay, that might be a stretch, but they’re delicious!
I first discovered bacon and Brussels sprouts at one of our local steak houses. That was many years ago now, but I set out to replicate the recipe. The first time I served these to my family was for Thanksgiving dinner and my father-in-law couldn’t get enough. Like candy, he said. I just smiled… realizing that my child and husband still wouldn’t eat them. Oh, well. Can’t win them all, I suppose.
Enjoy these… add more bacon if you want… no rules against that!
Caramelized Brussels Sprouts with Bacon
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minutesAdding bacon to these caramelized Brussels sprouts turns them into sweet and salty goodness.
Ingredients
6 slices bacon
1 pound Brussels sprouts
1 teaspoon salt
1 tablespoon cider vinegar2 tablespoons brown sugar
Directions
- Trim the stalk ends off each Brussels sprout and, using a food processor slicing disc or sharp knife, thinly slice each one.
- Fry the bacon in a heavy frying pan over medium-high heat until it is crisp. Remove the bacon and set it aside. Keep the fast that was rendered out of the bacon.
- Add the Brussels sprouts to the bacon fat and cook on medium heat until they begin to soften. Stir in the salt, cider vinegar and brown sugar and toss the Brussels sprouts to coat them.
- Reduce the heat to low, and cook for about 5 minutes or until the Brussels sprouts are tender, stirring occasionally. The cider vinegar and brown sugar will cook down to create a light glaze.
- Crumble the bacon and add it to the Brussels sprouts. Toss everything together so it is well coated with the glaze before serving.
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