Bacon Brussels Sprouts
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5.0
3 reviews
Excellent
Bacon Brussels Sprouts
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The Bacon Brussels Sprouts make the BEST side dish recipe for the holidays. They're tossed with honey and brown sugar and are drizzled with balsamic glaze and crispy bacon!
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Ingredients
- 2 lbs. Brussels sprouts washed/dried
- 2 tablespoons olive oil
- Salt/Pepper to taste
- 6 strips thick-cut bacon
- ½ cup dry white wine or chicken broth. See notes
- 5 cloves garlic peeled and smashed
- 2 tablespoons honey
- 3 tablespoons brown sugar
- balsamic glaze for serving.
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Instructions
- Note: A cast iron skillet is ideal for this recipe
- Cut the woody bottom off of the brussels sprouts (if not already trimmed), and peel/remove the loose outer layer. Cut them in half from top to bottom.
- Heat olive oil in a large skillet over medium-high heat. Add the brussels spouts and season lightly with salt/pepper. Sauté until the sides have started to brown, about 6-7 minutes. Reduce heat slightly/add a little more oil if needed. Remove and set aside. They’ll finish cooking in further steps.
- Cut the bacon into thirds and arrange them on the bottom of the same skillet, overlapping slightly if needed. Cook over medium-low heat until crispy on each side. Remove and set aside on a paper towel lined plate. Roughly chop once cooled. Reserve 2-3 tablespoons of bacon drippings and set aside.
- Add the wine and the smashed garlic cloves and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet, this will add more flavor to the dish. Reduce by half, about 3-4 minutes.
- Add the brussels spouts back along with the reserved bacon drippings. (Use butter if you don’t have enough drippings.) Cover and let them cook for 5-7 minutes over medium heat. Add the honey and brown sugar and toss to coat. Sauté until desired doneness is obtained. Remove from heat.
- Sprinkle with chopped bacon. Taste and season with salt/pepper as needed. Drizzle with balsamic glaze and serve!
Notes
- Pro Tips:
- Storage:
- Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
- Maple Syrup can be added instead of honey/brown sugar as well!
- Cook the bacon slowly over medium-low heat for even, crispy results. You also end up with plenty of drippings this way. I like to use thick cut bacon.
- Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are my go-to dry white wines for this recipe. My next recommendation would be non-alcoholic white wine, which is widely available. While the wine does really elevate this, chicken broth can be used instead.
- Drizzling Balsamic Glaze on top really adds nice flavor and flair, I use Filippo Berio Glaze.
- Bacon Brussels Spouts pair well with other sides like Buttermilk Biscuits, Corn Casserole, Green Bean Casserole, Sausage Stuffing, Cranberry Sauce, Sausage Stuffed Mushrooms, Mashed Potatoes, Brown Gravy, and more!
- Oven Method: Check out my Roasted Brussels Sprouts recipe if you prefer to use the oven.
- Store in an airtight container and refrigerate for up to 3-4 days.
Nutrition Information
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Calories
262kcal
(13%)
Carbohydrates
27g
(9%)
Protein
8g
(16%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.03g
Cholesterol
15mg
(5%)
Sodium
187mg
(8%)
Potassium
668mg
(19%)
Fiber
6g
(24%)
Sugar
15g
(30%)
Vitamin A
1148IU
(23%)
Vitamin C
129mg
(143%)
Calcium
76mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 15mg | 5% |
| Sodium | 187mg | 8% |
| Potassium | 668mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 1148IU | 23% |
| Vitamin C | 129mg | 143% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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