Brussels sprouts, those small, cabbage-like vegetables, boast a surprisingly rich history and a global presence far exceeding their often-maligned reputation in modern Western cuisine. Originating in Belgium, as their name suggests, these miniature cabbages belong to the Brassica oleracea species, a family that also includes kale, cabbage, and broccoli. Their cultivation dates back to the 16th century, with evidence pointing to their emergence around Brussels, hence their name. Interestingly, while they’ve become a common staple in many parts of the world, their initial popularity wasn’t universal. Early mentions often describe them as a niche or even a somewhat unusual crop, cultivated primarily in specific regions of Europe.
For centuries, Brussels sprouts remained largely a European delicacy, gradually making their way into the culinary traditions of various countries. Their adoption, however, wasn’t always smooth. In the mid-20th century, Brussels sprouts unfortunately gained a reputation for being bland and slightly bitter, leading to their somewhat controversial status among younger generations in many Western nations. This perception is slowly changing, however, with a renewed focus on creative cooking techniques highlighting their unique flavor profiles. Recent data shows a significant increase in Brussels sprouts consumption in the US and UK, driven largely by innovative recipes that pair their slightly nutty and earthy notes with bolder flavors and textures. This recipe, for example, utilizes the smoky saltiness of bacon to perfectly complement the sprouts’ inherent taste.
The cultural significance of Brussels sprouts, while not as pronounced as some other vegetables, is nonetheless noteworthy. In Belgium, they remain a significant part of traditional cuisine, featuring in various dishes and seasonal celebrations. Their inclusion in recipes often reflects a commitment to locally sourced ingredients and a deep-rooted connection to the land. Beyond Belgium, the growing popularity of Brussels sprouts worldwide reflects a broader trend towards embracing diverse vegetables and exploring creative cooking methods. The current interest in healthy eating and the desire for nutrient-rich foods have also contributed to their resurgence, as they are a good source of vitamins C and K, as well as fiber. This recipe, combining the hearty Brussels sprouts with the richness of bacon, aims to showcase the versatility and deliciousness of this often-underestimated vegetable.
Ingredients and Measurements
This recipe for Sautéed Brussels Sprouts with Bacon yields approximately 4 servings. The quantities can be easily adjusted to suit your needs; simply multiply or divide all ingredients proportionally.
Bacon: We’ll be using 6 ounces (170 grams) of thick-cut bacon. Thick-cut bacon renders more fat, crucial for creating a flavorful base for the Brussels sprouts. Avoid using pre-cooked bacon, as it won’t crisp up properly during the sautéing process. Consider the type of bacon; hickory-smoked or applewood-smoked bacon will lend a delightful smoky aroma and flavor to the dish. If you prefer a leaner option, you can reduce the bacon to 4 ounces (113 grams), but remember that less fat means you might need to add a tablespoon or two of olive oil.
Brussels Sprouts: You’ll need 1.5 pounds (680 grams) of Brussels sprouts. Choose firm, tightly closed sprouts without any signs of wilting or yellowing leaves. Larger sprouts may require a slightly longer cooking time. Before starting, trim the ends of the Brussels sprouts and remove any loose or damaged outer leaves. For even cooking, try to select sprouts of relatively similar size. If you have a mix of sizes, cut the larger ones in half or quarters to ensure they cook at the same rate as the smaller ones.
Aromatics: We’ll use 2 cloves of garlic, minced. Freshly minced garlic provides the best flavor. Using pre-minced garlic from a jar is acceptable, but the flavor will be slightly less intense. Additionally, 1/2 a small yellow onion, finely diced, adds a touch of sweetness and depth. Ensure the onion is finely diced for even cooking and to prevent large chunks from remaining undercooked. A small shallot can be substituted for a more delicate flavor.
Seasoning: Salt and freshly ground black pepper are essential for seasoning. Start with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper. Taste and adjust seasoning to your preference throughout the cooking process. Consider adding a pinch of red pepper flakes for a touch of heat, if desired. A small amount of smoked paprika can also enhance the smoky flavor profile of the dish, if you’re aiming for a stronger smoky taste. Approximately 1/4 teaspoon should be sufficient.
Optional Additions: For extra flavor, consider adding 1 tablespoon of balsamic vinegar at the end of the cooking process. This adds a tangy sweetness that complements the bacon and Brussels sprouts beautifully. A squeeze of fresh lemon juice can also brighten up the dish. Finally, 2 tablespoons of chopped fresh parsley or chives can be added as a garnish just before serving to add color and freshness.
Important Note: These measurements are guidelines. Don’t be afraid to adjust the quantities to your liking. If you prefer a bacon-heavy dish, increase the bacon amount. Conversely, if you prefer more Brussels sprouts, increase their quantity accordingly. Remember to adjust the cooking time as needed depending on the size and quantity of your ingredients.
Equipment List
Preparing delicious sautéed Brussels sprouts with bacon requires the right tools to ensure even cooking and a superior final product. While some items might seem interchangeable, using the recommended equipment will significantly improve your cooking experience and the quality of your dish.
Cutting Board: A large, sturdy cutting board is essential. Choose one made from a durable material like wood or high-quality plastic that can withstand the rigors of chopping vegetables. A size of at least 12 x 18 is recommended to comfortably accommodate both the Brussels sprouts and bacon. Avoid using glass cutting boards as they can dull your knives quickly.
Chef’s Knife: A sharp chef’s knife (8-10 inches) is crucial for efficiently trimming and halving the Brussels sprouts. A dull knife will make the task more difficult and potentially lead to unevenly sized pieces, resulting in inconsistent cooking times. Regular sharpening of your chef’s knife is key to maintaining its performance and preventing accidents.
Measuring Cups and Spoons: Accurate measurements are vital for achieving the desired flavor balance in your dish. Invest in a set of reliable measuring cups and spoons. While you can estimate for some ingredients, precise measurements of oil and seasonings are crucial for consistency. Using a kitchen scale for weighing ingredients, particularly the bacon, will ensure even cooking and consistent results across multiple batches.
Large Skillet or Pan: A 12-inch cast iron skillet or a large, heavy-bottomed stainless steel pan is ideal. The heavy bottom ensures even heat distribution, preventing hot spots that can burn the sprouts or bacon. A non-stick pan can also work, but cast iron or stainless steel offer better browning capabilities, resulting in crispier sprouts and more flavorful bacon.
Tongs: Tongs are indispensable for easily turning and manipulating the Brussels sprouts and bacon during the cooking process. They allow for gentle handling, preventing damage to the sprouts and ensuring even browning. Avoid using forks or spoons, as these can pierce the sprouts and release moisture, resulting in soggy sprouts instead of crispy ones.
Wooden Spoon or Spatula: A wooden spoon or spatula is perfect for stirring and scraping the bottom of the pan, preventing sticking and ensuring even cooking. Avoid using metal utensils in non-stick pans, as they can scratch the surface and reduce the pan’s effectiveness over time.
Colander or Strainer: Once the bacon is cooked, you’ll need a colander or strainer to drain off the excess grease. This step is important for maintaining a balanced flavor and preventing an overly greasy final dish. A fine-mesh strainer is preferable for catching smaller bacon bits.
Serving Dish: Finally, choose an attractive serving dish to showcase your perfectly sautéed Brussels sprouts with bacon. A simple bowl or platter will suffice, but consider the overall presentation to enhance the dining experience.
Preparation of Ingredients (Washing, Trimming, Chopping)
Before you begin sautéing your Brussels sprouts, meticulous preparation is key to achieving perfectly cooked and flavorful results. This section details the essential steps for washing, trimming, and chopping your ingredients.
Washing the Brussels Sprouts: Start by carefully washing 1 pound (approximately 1 ½ cups) of Brussels sprouts under cold running water. Avoid using hot water, as this can damage the delicate leaves and leach out nutrients. Gently rub each sprout to remove any dirt or debris. A vegetable brush can be particularly helpful for cleaning crevices between the leaves. Thoroughly rinse the sprouts until the water runs clear. This ensures a clean and safe final product.
Trimming the Brussels Sprouts: Once washed, trim the ends of the Brussels sprouts. Use a sharp knife to cut off the very bottom stem, where the sprout attaches to the stalk. This bottom portion is often tough and woody, and removing it prevents unpleasant textural surprises in your finished dish. You should aim for a clean, flat cut. There is no need to remove any of the outer leaves unless they are visibly damaged or wilted. Removing too many leaves will diminish the overall yield.
Halving or Quartering the Brussels Sprouts: The size you chop your Brussels sprouts depends on your preference and the desired cooking time. For even cooking, consistency in size is crucial. For smaller sprouts (about 1 inch in diameter), halving them lengthwise is sufficient. For larger sprouts (over 1 inch), quartering them lengthwise will ensure they cook through evenly. If you prefer a crispier exterior, consider slicing them thinly. However, be aware that thinner slices will cook faster and may burn more easily.
Preparing the Bacon: For this recipe, we’ll use 4 ounces of thick-cut bacon. Begin by removing the bacon from its packaging. You can either chop the bacon into ½-inch pieces for a more even distribution throughout the dish or leave it in larger strips for a more rustic presentation. If using thick-cut bacon, consider cutting it into smaller pieces to ensure it cooks evenly and crisps properly alongside the Brussels sprouts. The choice is entirely yours, based on personal preference.
Optional Garlic Preparation: If you’re including garlic in your recipe (a delicious addition!), peel 2-3 cloves of garlic and finely mince them. Use a sharp knife for the best results, and avoid over-mincing, as this can release bitter compounds. Alternatively, you can use a garlic press for a more efficient preparation.
Important Note: Prep all your ingredients before you start cooking. Having everything ready to go will ensure a smooth and efficient cooking process. The sautéing stage happens quickly, so having your chopped Brussels sprouts, bacon, and any other add-ins prepared beforehand is essential for preventing burnt or unevenly cooked vegetables.
Bacon Cooking
The perfect crispy bacon is key to elevating these sautéed Brussels sprouts. We’ll be using 4-6 slices of thick-cut bacon, approximately 1/2 pound. The thickness is important; thinner bacon will likely burn before it renders properly, while thicker cuts provide a better balance of crispiness and flavor.
Begin by preparing your bacon. Avoid washing the bacon; this will remove some of the natural curing salts and potentially affect the flavor and crispiness. Simply pat it dry with paper towels to remove excess moisture. This is crucial for achieving even cooking and preventing splattering.
There are several methods for cooking bacon, each with its own advantages. The best method depends on your preference and equipment. For optimal crispiness and even cooking, we recommend using a large skillet over medium heat.
Place the bacon slices in a cold skillet. This slow approach allows the fat to render gradually and evenly, resulting in beautifully crispy bacon. Avoid overcrowding the pan; if necessary, cook the bacon in batches to ensure even cooking and prevent steaming.
As the bacon heats, the fat will begin to render. Initially, the bacon will be soft and pliable; this is expected. Resist the urge to increase the heat too quickly. Maintain a medium heat to allow the fat to render slowly. This process usually takes 8-12 minutes, depending on the thickness of the bacon and your stovetop.
Regularly check the bacon and adjust the heat as needed. If the bacon is browning too quickly, reduce the heat slightly. If it’s rendering too slowly, increase the heat slightly. Use tongs to gently flip the bacon halfway through cooking for even browning.
You’ll know the bacon is cooked when it’s golden brown and crispy. The edges should be significantly browned and curled. Don’t overcook the bacon, as this will result in burnt, hard bacon. Once cooked, remove the bacon slices from the skillet and place them on a paper towel-lined plate to drain excess grease.
Save the bacon fat! This rendered fat is incredibly flavorful and will be used to sauté the Brussels sprouts, adding richness and depth to the dish. Once the bacon is removed, you should have about 2-3 tablespoons of rendered bacon fat remaining in the skillet. If you have less, you can supplement with a neutral oil like canola or vegetable oil.
Important Note: If you prefer a leaner dish, you can reduce the amount of bacon or partially remove the rendered fat before adding the Brussels sprouts. However, remember that some of the bacon fat adds significant flavor to the final dish.
Brussels Sprout Sautéing
Once your bacon is cooked and set aside (reserving about 2 tablespoons of bacon fat in the pan), it’s time to tackle the Brussels sprouts. This stage is crucial for achieving perfectly tender-crisp sprouts – neither mushy nor overly firm. Begin by preparing your sprouts. Trim the ends of 1 pound of Brussels sprouts and then halve or quarter them, depending on their size. Smaller sprouts can be halved, while larger ones benefit from quartering to ensure even cooking.
Important: Uniformity in size is key to even cooking. Aim for pieces that are roughly the same size so they cook at the same rate. This prevents some sprouts from being overcooked while others remain underdone.
With your bacon fat still shimmering in the pan (over medium-high heat), add the prepared Brussels sprouts. Avoid overcrowding the pan; work in batches if necessary to ensure proper browning. Overcrowding will lead to steaming rather than sautéing, resulting in soggy sprouts. If you don’t have enough bacon fat, supplement with 1-2 tablespoons of olive oil or another high-heat oil.
Season generously with salt and freshly ground black pepper. About ½ teaspoon of salt and ¼ teaspoon of black pepper should suffice for 1 pound of sprouts, but adjust to your taste. You can also add other seasonings at this stage, such as garlic powder, onion powder, or a pinch of red pepper flakes for a little heat. Toss the sprouts to coat them evenly with the fat and seasonings.
Sauté the sprouts, stirring occasionally, for about 8-10 minutes, or until they are tender-crisp and nicely browned. Don’t stir constantly; allow them to develop a good sear on each side for optimal flavor and texture. The browning process is what creates the delicious caramelization that elevates this dish.
Professional Tip: Use tongs to frequently lift and inspect the Brussels sprouts. This allows you to assess their doneness and ensure even browning. If some sprouts are browning faster than others, gently move them to the edges of the pan to slow down their cooking.
As the sprouts cook, you’ll notice them releasing some moisture. This is normal. Continue sautéing until most of the moisture has evaporated and the sprouts have developed a slightly crispy exterior. If they seem to be drying out too quickly, reduce the heat slightly.
Once the Brussels sprouts are cooked to your liking, remove them from the heat and transfer them to a serving dish. You can now combine them with the cooked bacon and any other desired additions, such as balsamic glaze or toasted nuts, for a truly delicious and satisfying dish. Remember to taste and adjust seasoning before serving.
Important: Don’t overcook the Brussels sprouts! Overcooked sprouts will be mushy and lose their appealing texture and flavor. Aim for a tender-crisp bite with a slightly browned exterior.
Seasoning and Flavor Enhancement
The magic of sautéed Brussels sprouts with bacon lies not just in the cooking technique, but also in the careful layering of flavors. While the bacon provides a salty, smoky base, strategic seasoning elevates the dish to a culinary masterpiece. Don’t underestimate the power of well-chosen spices and herbs to transform these humble vegetables.
Salt and Pepper: Begin with the fundamentals. A generous pinch of kosher salt (about ½ teaspoon per pound of Brussels sprouts) is crucial for drawing out moisture and enhancing the natural sweetness. Freshly ground black pepper (¼ teaspoon per pound) adds a subtle bite and complexity. Don’t be shy with the salt; it’s essential for flavor development. Taste as you go and adjust accordingly – your palate is your best guide.
Garlic: Garlic is a must-have for this recipe. We recommend using 2-3 cloves of minced garlic per pound of Brussels sprouts. Add it to the pan with the bacon fat or oil to allow it to gently sauté and infuse its aromatic flavor into the cooking oil before adding the Brussels sprouts. Overcooking garlic will make it bitter, so sauté it just until fragrant, about 30 seconds to a minute.
Bacon Fat: The rendered fat from the bacon is pure gold. Not only does it add a delicious smoky flavor, but it also provides excellent heat transfer and browning capabilities. Using the bacon fat instead of plain oil is key to achieving perfectly crispy Brussels sprouts. Reserve about 2 tablespoons of bacon fat after cooking the bacon; it’s flavor magic in a pan.
Maple Syrup or Balsamic Glaze (Optional): For a touch of sweetness to balance the saltiness and bitterness, consider adding a drizzle of maple syrup (1-2 teaspoons per pound of Brussels sprouts) or a splash of balsamic glaze (½ – 1 teaspoon per pound) during the last few minutes of cooking. Maple syrup adds a warm, comforting sweetness, while balsamic glaze introduces a tangy depth. Choose the option that best suits your taste preference, or even experiment with a combination of both.
Herbs: Fresh herbs can significantly enhance the overall flavor profile. Consider adding a sprinkle of fresh thyme (a teaspoon or two), rosemary (about ½ teaspoon), or a combination of both at the end of cooking. These herbs complement the bacon and Brussels sprouts beautifully, adding an herbaceous note that elevates the entire dish. Alternatively, a pinch of red pepper flakes provides a pleasant kick, adding a touch of heat for those who like a little spice.
Acid: A squeeze of fresh lemon juice (about ½ a lemon) at the very end brightens the flavors and adds a refreshing acidity that cuts through the richness of the bacon and sprouts. This is a crucial step in achieving a well-balanced dish. Don’t skip the lemon juice; it’s the secret to perfectly balanced sautéed Brussels sprouts.
Remember to taste and adjust seasonings throughout the cooking process. The goal is to create a harmonious blend of flavors, where each element enhances the others. Don’t be afraid to experiment and find your perfect balance!
Recommendations for Sautéed Brussels Sprouts with Bacon
To elevate your Sautéed Brussels Sprouts with Bacon experience, consider these recommendations. Proper preparation is key to achieving perfectly tender-crisp sprouts. Ensure your Brussels sprouts are halved or quartered depending on their size, allowing for even cooking and browning. Don’t overcrowd the pan; work in batches if necessary to ensure proper browning and prevent steaming. Using high-quality bacon makes a significant difference in flavor. Choose thick-cut bacon for optimal crispiness and flavor rendering.
Seasoning is crucial for maximizing the dish’s deliciousness. While salt and pepper are essential, don’t hesitate to experiment with other seasonings. A touch of red pepper flakes adds a subtle heat, while a sprinkle of garlic powder or onion powder enhances the savory notes. A squeeze of fresh lemon juice at the end brightens the flavors and adds a touch of acidity to balance the richness of the bacon. Consider adding a tablespoon of balsamic vinegar for a deeper, more complex flavor profile. Experiment with different herbs such as thyme or rosemary for an aromatic twist.
Serving suggestions abound for this versatile dish. It makes a fantastic side for roasted meats, such as chicken, pork, or beef. It pairs wonderfully with grilled fish or seafood, providing a delicious textural and flavor contrast. Serve it alongside creamy mashed potatoes or polenta for a comforting and satisfying meal. For a lighter option, pair it with a simple quinoa or brown rice salad. Consider adding toasted nuts, such as pecans or walnuts, for added crunch and flavor complexity.
Storage of leftover sautéed Brussels sprouts with bacon is important to maintain freshness and quality. Allow the sprouts to cool completely before storing them in an airtight container in the refrigerator. They will keep for up to 3-4 days. Reheating can be done in a skillet over medium heat, or in the microwave. However, be mindful that reheating may slightly alter the texture; the sprouts may become slightly softer.
Complementary dishes can greatly enhance your dining experience. A simple green salad with a light vinaigrette can provide a refreshing counterpoint to the richness of the sprouts and bacon. A crusty bread or a side of roasted root vegetables can add further depth to your meal. For a complete meal, consider adding a hearty soup or a creamy pasta dish. The possibilities are endless, allowing you to customize the meal to your personal preferences.
Nutritional Information (per serving, approximate): The exact nutritional information will vary depending on the ingredients used and serving size. However, a typical serving of sautéed Brussels sprouts with bacon will contain approximately 250-350 calories, 20-30g of fat, 5-10g of protein, and 10-15g of carbohydrates. This dish is a good source of fiber, vitamin C, and vitamin K. However, it is also relatively high in fat and sodium due to the bacon. Adjust portion sizes accordingly to fit your dietary needs.
