Pan Roasted Brussels Sprouts

With BACON!¬†ūüė欆Everything is better with bacon, right? As we settle into the fall season, we’ve been returning to some of our favorite comfort foods. Chili, curried carrot soup, meatloaf, squash and Brussels sprouts – yum!

Did you know Brussel sprouts grow on a stalk? Once in a while, I’ll see stalks for sale at the grocery store, but typically you just find the sprouts. The stalk you see above is from our CSA.

Brussels sprouts are delicious. We usually roast them in the oven, sliced in half and tossed with some olive oil, salt and pepper. But sometimes, it’s fun to change things up.

The ingredients for this tasty new dish includes Brussels sprouts, shallot, bacon, cider vinegar, dijon mustard, salt and pepper. First, fry half a pound of bacon until nice and crispy. When done, remove it from the pan and set it on a plate covered with paper towel. If you have an excess amount of grease in the pan, remove the unwanted portion leaving some for sautéing.

While the bacon is cooking, wash 1# of Brussels sprouts, chop off the stem end and remove any blemished leaves. Thinly slice each sprout using a knife or food processor with a slicing blade.

Peel and thinly slice one good sized shallot. Add the sprouts and shallot to your hot pan. Add 1 tablespoon dijon mustard,  2 tablespoons of cider vinegar and half of your crumbled bacon. Sprinkle generously with salt and pepper. Stir to combine.

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Cook over medium to medium-high heat, depending on how browned you’d like your sprouts to be, stirring from time to time.

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Once your sprouts are wilted, soft and browned to perfection, they are done. Sprinkle with remaining bacon before serving and enjoy!

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Pan Roasted Brussels Sprouts


Prep Time: 15 minutes
Cook Time: 30 minutes

1/2 lb bacon
1 lb fresh Brussels sprouts, washed, stemmed and thinly sliced
1 large shallot, peeled and thinly sliced
1 Tbsp dijon mustard
2 Tbsp cider vinegar
Salt & Pepper
*Want to add a little heat? Throw in a dash or two of crushed red pepper!

Fry up half a pound of bacon until nice and crispy. When done, remove it from the pan and set it on a plate cover with paper towel. Once cool enough to handle, crumble. If you have an excess amount of grease in the pan, remove the unwanted portion leaving some for sautéing.

While the bacon is cooking, wash 1# of Brussels sprouts, chop off the stem end and remove any blemished leaves. Thinly slice each sprout using a knife or food processor with a slicing blade.

Peel and thinly slice one good sized shallot. Add the sprouts and shallot to your hot pan. Add 1 tablespoon dijon mustard,  2 tablespoons of cider vinegar and half of your crumbled bacon. Sprinkle generously with salt and pepper. Stir to combine.

Cook over medium to medium-high heat, depending on how browned you’d like your sprouts to be, stirring from time to time.

Once your sprouts are wilted, soft and browned to perfection, they are done. Sprinkle with remaining bacon before serving.

Bacon, Gluten-Free, Side Dishes

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