Pan-Seared Sprouts with Bacon
This recipe transforms humble Brussels sprouts into a savory, rich side dish by searing them to perfection and cooking them in rendered bacon fat. The deep char and tender interior, complemented by crispy bacon bits, make for an irresistible accompaniment to any meal.
For 4 servings
Prepare the Brussels sprouts by trimming the tough ends and halving them lengthwise. If any outer leaves are loose or discolored, remove them. Mince the garlic.
In a large, heavy-bottomed skillet (cast iron works best) over medium-high heat, add the chopped bacon. Cook, stirring occasionally, until the bacon is crispy and most of its fat has rendered, about 5-7 minutes. Using a slotted spoon, remove the crispy bacon bits and set them aside on a paper towel-lined plate, leaving 1-2 tablespoons of rendered bacon fat in the skillet.
Increase the heat to high. Arrange the halved Brussels sprouts cut-side down in a single layer in the hot skillet. Do not overcrowd the pan; if necessary, cook in two batches. Sear for 5-7 minutes without moving them, until they are deeply browned and caramelized on the cut side.
Add the minced garlic to the skillet and cook for another 30 seconds until fragrant. Pour in the chicken broth, then immediately cover the skillet with a lid. Reduce the heat to medium-low and steam the sprouts for 3-5 minutes, or until they are tender-crisp.
Remove the lid and increase the heat to medium-high. Cook, stirring occasionally, until any remaining liquid has evaporated. This will help to further tenderize the sprouts and ensure they aren't watery.
Return the reserved crispy bacon bits to the skillet. Toss everything together to combine. Season with sea salt and freshly ground black pepper to taste. Serve hot.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't overcrowd the pan: For the best sear, ensure sprouts are in a single layer. If your skillet isn't large enough, cook them in batches.
- 2Hot skillet is key: A very hot pan is essential for achieving that deep, desirable caramelization on the cut side of the sprouts.
- 3Don't overcook: Brussels sprouts can become mushy and sulfurous if overcooked. Aim for tender-crisp with a slight bite.
- 4Adjust seasoning: Taste before serving and adjust salt and pepper. The bacon provides a good amount of salt, so add cautiously.
Adapt it for your goals.
Spicy Kick
Add 1/4 teaspoon of red pepper flakes along with the garlic for a touch of heat.
Nutty CrunchNutty Crunch
Toss in 1/4 cup of toasted pecans or walnuts during the last minute of cooking for added texture and flavor.
Tangy FinishTangy Finish
Instead of balsamic glaze, a squeeze of fresh lemon juice or a splash of apple cider vinegar at the end can brighten the flavors.
Why this is on our healthy list.
Rich in Fiber
Brussels sprouts are an excellent source of dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.
Packed with Vitamins
These cruciferous vegetables are high in Vitamin C (an antioxidant) and Vitamin K (essential for blood clotting and bone health).
Good Source of Protein
The addition of bacon contributes a significant amount of protein, which is vital for muscle repair, growth, and overall body function.
Frequently asked questions
The key is not to overcook them. Searing first creates a crust, and then a brief steam to tender-crisp is ideal. Avoid boiling them, which often leads to mushy texture and a strong, sulfurous smell.
