Pan-Roasted Brussels Sprouts & Bacon
This Pan-Roasted Brussels Sprouts and Bacon dish is the perfect combination of savory and comforting flavors. The crispy bacon adds a crunchy texture and salty flavor, while the pan-roasted Brussels sprouts provide a tender bite that’s slightly sweet. Not to mention, this dish is so easy to make!
Best of all, the whole dish only takes about 25 minutes from start to finish. So why wait? Let’s get cooking!
Ingredients
To make this delicious side dish, you need the following ingredients:
- 4 thick-cut bacon slices
- 1½ pounds fresh Brussels sprouts, trimmed and cut in half
- 2 tablespoons extra virgin olive oil.
- Sea salt and freshly ground black pepper, to taste.
How To Pan-Roast Brussels Sprouts
Start by preheating your oven to 400°F.
Cook bacon in a large cast-iron skillet over medium-high heat, turning once to ensure it is cooked evenly on both sides. Cover the pan with a splatter guard while cooking, if desired.
Remove the skillet from the heat and place cooked bacon on a wire rack set over paper towels to drain. Once it has cooled, blot the bacon with paper towels to remove excess fat before crumbling.
After the skillet has cooled slightly, carefully drain the excess bacon fat into an empty can or another heat-safe container. If any fat drips down the side of the skillet, be sure to wipe it off with a damp dishcloth before putting it back on the burner.
In a large bowl, combine Brussels sprouts and olive oil and toss to coat. Season with salt and freshly ground black pepper, to taste.
Next, heat the skillet over medium-high heat and add Brussels sprouts and cook for several minutes until they begin to turn brown. Place it in the oven and roast for 10 minutes.
Remove the skillet from the oven and add the crumbled bacon, stirring well, and return the skillet to the oven and bake for an additional 5-10 minutes until the sprouts turn a rich, caramelized color.
Remove the skillet from the oven and serve immediately.
Brussels Sprouts Facts
- Brussels sprouts are a healthy vegetable and fall in the same class as cabbage
- They’re high in vitamin C, vitamin K, and vitamin B6 and contain phytochemicals.
- Although sprouts are native to the Meditteranean, they got their name because they were cultivated by farmers in Brussels, Belgium.
- According to Guinness World Records, the most Brussels sprouts eaten in one minute is 31 and was achieved by Linus Urbanec (Sweden) in Rottne, Sweden, on 26 November 2008. As per the guideline, the Brussels sprouts were eaten using a cocktail stick and only one Brussels sprout was spiked, eaten and swallowed at a time.
Pan-Roasted Brussels Sprouts & Bacon
Ingredients
- 4 slices thick-cut bacon
- 1½ pounds fresh Brussels sprouts trimmed and cut in half
- 2 tablespoons extra virgin olive oil.
- Sea salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 400°F.
- Cook bacon in a large cast-iron skillet over medium-high heat, turning once to ensure it is cooked evenly on both sides. Cover pan with a splatter guard while cooking, if desired.
- Remove skillet from heat and place cooked bacon on a wire rack set over paper towels to drain. Once cool, blot bacon with paper towels to remove excess fat before crumbling.
- After the skillet has cooled slightly, carefully drain the excess bacon fat into an empty can or another heat-safe container. If any fat drips down the side of the skillet, be sure to wipe it off with a damp dishcloth before putting it back on the burner.
- In a large bowl, combine Brussels sprouts and olive oil and toss to coat. Season with salt and freshly ground black pepper, to taste.
- Heat the skillet over medium-high heat and add Brussels sprouts and cook for several minutes until they begin to turn brown.
- Place in oven and roast for 10 minutes.
- Remove the skillet from the oven and add the crumbled bacon, stirring well, and return the skillet to the oven and bake for an additional 5-10 minutes until the sprouts turn a rich, caramelized color.
- Remove skillet from oven and serve immediately.
Nutrition
