Perfect as a side dish, or a treat any time of day, Brussels sprouts are low in Saturated Fat, and very low in Cholesterol. Caramelized Brussels Sprouts with bacon? Un.beee.leeeve.a.ble!
Brussels sprouts are also a good source of Thiamin, Riboflavin, Iron, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium and Manganese.
Carmelizing them by sauteeing in oil or butter brings out their sweet, rich flavor. The addition of turkey or beef bacon just makes the all the better. I am going to be growing these this year in the garden myself, as they are a great fall garden item. They are frost hardy, and can actually “sweeten” up with a light frost. Making these caramelized Brussels sprouts with bacon couldn’t be simpler.
- 1 lb. Brussels Sprouts
- 1 lb. turkey bacon
- 1 garlic clove, minced
- 4 T. butter
- salt and pepper to taste
- 1/2 cup Parmesan cheese, shredded
- Begin by slicing the bacon into “lardons” or 1/2 inch strips.
- Prepare the sprouts by slicing off the hard end and cutting in 1/2.
- In a hot skillet, begin to cook the lardons until crispy.
- Remove from pan and set aside.
- Add the garlic and sautee for one minute.
- Add the butter and sprouts and sautee until sprouts begin to caramelize, about 6 minutes.
- Add in the bacon lardons and season with salt and pepper.
- To serve, sprinkle Parmesan cheese over each serving.
We like to make this dish as a side dish, for breakfast, and for lunch. It’s fairly easy to adjust the amount of bacon you want to add, or if you desire, use pork bacon. (We use the turkey or beef bacon because we don’t eat pork) We’ve also made this over a campfire with our skillets so it’s an easy dish to travel or camp with.
What is your favorite way to enjoy Brussels Sprouts? Be sure to pin this for later
sources: http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2363/2#ixzz31iN60E4a
Amanda says
May 15, 2014 at 3:29 pmThis is how I make my brussel sprouts and it is AMAZING. The kids even eat it.
Brittany @ The Pistachio Project says
May 16, 2014 at 1:34 pmThe second I opened this post my son was begging me to make it!