Sauteed Brussel Sprouts + Bacon

Brussel sprouts recipe with bacon and lemon

This has been in my repertoire for a long time.  My friend, Heather, and I used to eat these brussel sprouts for dinner when we were poor, living downtown and trying to do the low carb thing…yes, that was the Atkins diet era.  Now we use this recipe as an amazing side dish to almost any meal.  Wouldn’t it be great for Thanksgiving!?

Sauteed brussel sprouts with lemon and bacon

 

Easy sauteed brussel sprouts recipe

 

Sauteed Brussel Sprouts + Bacon

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Ingredients

  • 2 cups brussel sprouts
  • 1 tsp lemon rind
  • 1/2 lemon, juiced
  • 2 Tbs butter
  • 3 slices of bacon
  • garlic salt
  • pepper

Instructions

  1. Start off by washing and slicing the ends off of the brussel spouts. Then slice them in half. If they are super small like mine were you can leave them whole, just make sure to get the ends fully cut off.
  2. Then cook up your bacon in a large fry pan on medium-high. When crispy, remove and place on a paper towel for later.
  3. Pour out all of the bacon grease but don't wash the pan. You'll want the remnants of the bacon to cook your sprouts in.
  4. Add the butter to the pan and let it melt.
  5. When melted, season the pan with garlic salt and pepper.
  6. Place the sprouts, sliced side down, one at a time in the pan. You'll be leaving them like this throughout the whole cooking process.
  7. Squeeze the lemon juice and sprinkle the lemon rind on top.
  8. Cover and saute for about 10 minutes.
  9. You can test out the doneness by sticking a fork in them, I like them soft but still al dente.
  10. Scoop the cooked sprouts into a bowl and toss with your crumbled up bacon bits.
  11. Serve piping hot!
http://www.eatdrinkeat.com/2013/11/sauteed-brussel-sprouts-bacon.html

They turn out rich, a little salty and a little lemony.  Amazing!

Easy sauteed brussel sprouts with bacon and a little lemon zest

Other side dishes you could try are these veggie pancakes my sister, Lesley, made, or this Fall butter lettuce salad.

Kelley_Sig

Comments

  1. Yum, Kel! I like the idea of adding lemon. I would also keep all the bacon fat in the pan!

    • Ha ha Nat! Do what you gotta do ;) The lemon does make the dish (besides the bacon of course). Thanks for commenting!!

  2. These are awesome! And i hated brussel sprouts before Kelley made them for me.

  3. i just said last night “i’m craving brussel sprouts” and everyone called me crazy … this may be the recipe that helps me convince them they’re wrong … can’t wait to try it!

  4. I’ve been looking for a good brussel sprout recipe and this one looks awesome!! One question though, and maybe I’m just missing it in the directions, but when is the lemon juice and rind added? Thanks!!

    • Hi Mary! Good catch! I updated the recipe but you’ll want to squeeze the juice and sprinkle the rind on top of the sprouts before you place the top on the pan. Thank you thank you for letting me know :)

Trackbacks

  1. […] used and I do use it all the time.  The rind gives such great flavor to so many dishes, like this sauteed brussel sprouts and bacon side I […]

  2. […] used and I do use it all the time.  The rind gives such great flavor to so many dishes, like this sauteed brussel sprouts and bacon side I […]

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