Bacon and Onion braised Brussel Sprouts
This recipe is a quick one from our fourth of July celebration. Bacon and Onion braised Brussel Sprouts are a simple, but, delicious side dish. Some people don’t like brussels because they are usually overcooked. If you have a drab almost brown mushy baby cabbage, that may be unappealing. But, if you cook them just right, so that they are still crisp and vibrant, they actually make for a nice dish. As the name would imply, they first became famous in Belgium. But, now they are all over the world. See, the Irish aren’t the only cabbage lovers. These are a delicate miniature version with more flavor, color, and visual appeal. And, no, brussel sprouts and broccoli aren’t Irish pub brawlers.
Bacon and Onion braised Brussel Sprouts may get you to see the vegetable in a better light. But, if you aren’t a fan of green vegetables, remember, there’s bacon in here.
And, if you leave out the bacon, Brussels are nutritional powerhouses on their own. They are rich in vitamins C and K. And, they have protein, vitamins and minerals in addition to anti-oxidants. They are high in fiber. And, they may be helpful in staving off cancer (I think it’s the farts).
Bacon and Onion braised Brussel Sprouts
Ingredients
- 1 Lb Brussel Sprouts
- 1/2 cup diced sweet onion
- 1/2 cup diced bacon or pancetta
- Salt and pepper to taste
- 2 Tbsp Butter (optional)
- Water as needed
Instructions
- Trim the base of the brussels and cut in 1/2 lengthwise.
- Heat a saute pan over high heat. Render the bacon until the fat has melted and it begins to caramelize. Then add the onion. Stir and cook until translucent with a little browning.
- Add in the brussel sprouts and allow them to brown a bit before stirring. Cook about a minute. Add a little bit of water to steam the brussels. They should take on a bright green hue. Season and serve hot. You can add in a little butter if you want. But, with all the bacon fat, it shouldn't be necessary.