Brussels Sprouts with Bacon, Cider and Herbs
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
American
Brussels Sprouts with Bacon, Cider and Herbs
Description
Brussels Sprouts with Bacon, Cider and Herbs starts by cooking bacon slowly to render fat, which is used to brown halved sprouts, giving them a savory base. The sprouts are then roasted uncovered to develop caramelized edges and tender centers.
Adding apple cider to the pan and reducing it creates a lightly sweet, tangy glaze coating the sprouts and bacon, balancing flavors and adding moisture. The dish is finished with butter and freshly chopped parsley, sage, and thyme, which lend fresh, aromatic, and slightly earthy notes. Black pepper and crunchy sea salt complete the seasoning, providing texture and a mild heat.
This preparation highlights contrasts of texture—crispy bacon, tender sprouts—and complementary flavors, suitable as a side dish for autumn or winter meals.
Ingredients
- 4 cups Brussels sprouts trimmed and cut in half
- 1/2 Bacon raw
- 1 tablespoon olive oil
- 2 tablespoons apple cider
- 1 tablespoon flat-leaf parsley fresh
- 1 tablespoon sage fresh
- 1 tablespoon thyme fresh, leaves
- 1 butter knob
- black pepper
Instructions
- Heat oil in cast iron skillet. Add the bacon and slowly cook until the fat begins to render. Brown the Brussels sprouts in the bacon fat and season with salt and pepper.
- Place the skillet in a 375°F/ 190°C oven and roast uncovered for 8 minutes.
- Remove the Brussels sprout from the oven and add the cider and cook until the cider is completely reduced. Add a touch over of butter and the freshly chopped herbs.
- Finish the dish with some freshly cracked pepper and crunchy sea salt.
Notes
User Reviews
Overall Rating
4.9
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