These pan cooked Brussels Sprouts with Bacon, Shallots and Garlic are a delectable way to prepare this often maligned vegetables!
Easily made in one skillet in less than 3o minutes make them perfect for an autumn side dish or a seasonal addition to your holiday buffet. If you prefer to roast your vegetables, we love these Honey Mustard Roasted Brussels Sprouts.
Brussels Sprouts with Bacon, Shallots and Garlic
Somewhere amidst the stacks of cookbooks and recipe print offs is an extraordinary recipe for Brussels sprouts with bacon that I made for Thanksgiving years ago.
My parents were visiting and my dad dived into these with gusto. I’m certain I ate the rest of the batch myself, and they were fabulous. If you’re familiar with my family, you know they held out for a boiled bag of green beans. Since then, I’ve been trying to recreate the dish, and this delicious Brussels Sprouts with Bacon, Shallots and Garlic recipe comes close.
Easy Brussels Spouts Recipe
So please, give a chance to these mini-cabbages with a bad reputation. The key is not to overcook, you want to keep some of the vibrant green color. Nobody likes a grayish, mushy Brussels sprout. And bacon and the aromatics give these veggies a nice boost of flavor.
This is not a long, drawn-out recipe. It can be a simple second side dish for any of your holiday meals. Making it on the stove top frees up your oven for all the other cooking you’ll be doing. I think you’ll change your mind once you give this Brussels sprouts recipe a try. If you are set on roasting your sprouts, try these Honey Mustard Roasted Brussels Sprouts.
- 2-3 slices bacon, cut into thin slices
- 1 large shallot, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 5 cups Brussels sprouts, trimmed and cut in half unless very small
- Salt and freshly ground pepper to taste
- Brown bacon in a large saucepan. Add a tablespoon of olive oil if needed and cook shallots till soft.
- Add garlic and Brussels sprouts, more olive oil as needed, sprinkle with salt and pepper to taste, and cook until Brussels sprouts are just tender (pierce with a knife to test...you don't want them overcooked).
Amount Per Serving: Calories: 198 Total Fat: 14g Saturated Fat: 3g Trans Fat: 0g Cholesterol: 12mg Sodium: 363mg Carbohydrates: 14g Fiber: 5g Sugar: 4g Protein: 7g