Brussel sprouts are in season now! And it’s time to make this delicious sautéed brussel sprouts with crispy bacon. It is one of my favorite side dishes for the holidays or everyday meals. I make it often especially when it’s in season because it’s ready in a few minutes.
When picking fresh brussel sprouts, go for the smaller size for better flavor. Skip the bigger ones which might have a slight bitterness to it. Make sure to cut off a little of the bottom stem, but leave some to hold it together. Pull 2 or 3 outer leaves and discard them. Then cut the brussel sprouts in half vertically. Wash them well and let it drain in a colander.
I use thick cut bacon for this brussel sprouts recipe. I find that when you cook with the thick cut, it looks better. Just chop it to about 1/4 inch size before browning.
The process starts with browning the bacon first. Then I set it aside in a paper towel to drain the fat. Next, I keep some of the bacon fat in the pan and add olive oil. Add the brussel sprouts and sauté for 2-3 minutes. Then in goes the garlic for flavoring, and some freshly ground pepper and salt. I also like to cover the pan for 2 minutes to let the brussel sprouts cook in the steam. Don’t overcook it. You would want to keep the bright green color of the sprouts. After that, I just sprinkle the cooked bacon on top. At this point you can stop. But for a little extra flavor, I grate about 2 tablespoons of fontina cheese on top (optional). Besides, it’s the holidays, right?
I hope you add this sautéed brussel sprouts recipe to your holiday or dinner menu. Go and pick up some fresh brussel sprouts now while it’s in season. Try it and I know it will be a keeper!
Sautéed Brussel Sprouts with Crispy Bacon
Ingredients
- 1 lb brussel sprouts
- 1 garlic clove minced
- 3 strips of thick-cut bacon
- 1 Tbsp olive oil
- 1 salt and freshly ground pepper to taste
- 2 Tbsp freshly grated fontina cheese cheese
Instructions
- Prepare the brussel sprouts. Pull off off 2-3 outer leaves from the brussel sprouts. Cut off the end part of the stem, leaving some to hold it together. Cut brussel sprouts vertically in half. Wash it well and let it drain in a colander.
- Cut bacon to 1/4 inch size. Heat up a skillet or pan on medium heat. Cook the bacon until it is brown. Set it aside in a paper towel to drain the fat. Keep about 1 Tbsp of bacon fat in the pan and discard the rest. Add 1 Tbsp of olive oil in the pan.
- Sauté the brussel sprouts in the pan for 2 minutes, tossing occasionally. Then stir in minced garlic. Season with salt and freshly ground pepper to taste. Cook it for about 10 seconds. Cover the pan. The steam will cook the brussel sprouts a little more to fork tender but still has bright green color. DO NOT OVER COOK OR THE COLOR WILL CHANGE YELLOWISH. Uncover the pan and turn off the heat. Sprinkle crispy bacon on top. Add freshly grated fontina cheese on top.