If anyone tells you they don’t like Brussel sprouts they have never tried them this way. With crispy bits of bacon and sweet caramelized shallots they make the perfect side dish to any meal.
I remember one year my nephew came over for dinner and saw the Brussel sprouts on the table and he was avoiding them like the plague. When I asked if he wanted some he said he didn’t like them. Of course I replied “ How would you know you don’t like them if you never tried them “? After a lot of back and forth, I finally persuaded him to give them a try. Well, when he went up for seconds I knew he was hooked.
This is a great side dish because they are not only delicious but its a quick and easy dish to make with a little preparation.
To start, place your bacon in a large frying pan and cook until crispy. Meanwhile peel and slice shallots. Remove bacon from pan and set on a clean paper towel to drain. Place cooked, drained bacon on a cutting board and dice up into very small pieces. Set aside.
Place the sliced shallots in the frying pan using the fat that is left over in the pan from the bacon. Cook until caramelized.
Meanwhile clean and slice your Brussel sprouts. Now I think this is the key to a tasty Brussel sprout. I slice my Brussel sprouts into very thin slices almost like a slaw. Biting into a whole Brussel sprout can be a bit much especially for someone who is still on the fence on weather or not they like them. When they are sliced this way the flavor of the bacon and caramelized shallots are throughout the entire Brussel sprout. It also makes them a bit more tender. So I suggest if your trying Brussel sprouts for the first time, slice them up.
Once your shallots are completely caramelized add your shredded Brussel sprouts to the pan along with a drizzle of olive oil, the chopped bacon and fresh thyme. Cook for 2 minutes. Add white wine and continue cooking for another 2 minutes or until wine has cooked out. Add honey and a pinch of salt and pepper to taste. Remove from pan and place in a serving bowl. Serve immediately.
So give them a try they might become your next favorite vegetable.
Sautéed Brussel Sprouts
Ingredients:
- 1 Package Brussel sprouts, about 14 ounces
- 2 Strips of bacon cooked and chopped into tiny pieces
- 2 Shallots peeled and sliced
- 1/4 Cup white wine
- 1 Tablespoon honey
- 1 Teaspoon fresh thyme leaves
- Olive oil
- Salt and pepper
Instructions:
- Place bacon in a large frying pan over medium heat. Cook until crispy. Remove from pan and place on a clean paper towel to drain out extra oil. Once drained, place on a cutting board and chop into tiny bits. To the same frying pan with your reserve bacon fat, about 1 tablespoon, add your peeled, sliced shallots. Cook shallots until caramelized.
- In the mean time clean and slice up your Brussel sprouts into a slaw. Once your shallots are caramelized add your sliced Brussel sprouts to the pan along with a drizzle of olive oil, bacon bits and fresh thyme leaves. Toss to coat and cook for 2 minutes. Add the white wine and continue cooking until wine is cooked out, about 2 more minutes. Add honey, salt and pepper to taste and toss once again to coat.
- Remove from pan, place in a serving bowl and serve immediately.
- Enjoy.