1Posted on November 8, 2016 by Diana L.
Brussels sprouts: you either love ‘em or you hate ‘em. But if you’re sitting on the fence, this easy Brussels Sprouts Recipe with bacon will make you jump onto the love ‘em side. Promise. The little bits of bacon add so much yummy flavour. I used to only serve Brussels sprouts at special holiday dinners like Christmas dinner and Thanksgiving dinner. Now they’ve become part of our regular meal repertoire.
Brussels sprouts landed on our Thanksgiving dinner table many years ago after a trip to the local farmers market reintroduced me to these tasty mini cabbages. I was fascinated by their presentation. Did you know they grew on long stalks?? Honestly never gave it a second thought before but I bought one to decorate my table and another other to eat. My family had no idea Brussel sprouts grew that way either!
Everyone enjoyed the fresh from the farm Brussels sprouts and all I did was steam them. My brother reminded me that our grandmother used to make them all the time and that they were one of his favorites. As an adult, he admits he doesn’t usually take the time to make them for dinner. Now if I know my brother is coming for dinner, I include them in with my meal.
My grandmother came over from England when she was 8 years old. I could not image how that must have been to move so far away from your home at such a young age. My grandmother always made different foods and recipes that we normally didn’t eat at home. Her Brussels sprouts recipe was one such dish. Yorkshire pudding was another.
I could never figure out WHY it was called Yorkshire pudding when it was clearly miniature breads and there was no pudding involved. Try as hard as my dear mother tried, she just could never make Yorkshire pudding the way grandma did. That’s just what makes grandmother’s so special, is it not? Their special recipes that only they can make. My mother has her own food legacy she’s leaving a mark on the world with her recipe for sweet and sour meatballs and a delicious no bake cheesecake that will forever grace my table. Do you have a favourite recipe your grandmother use to make?
Fast forward a few years, I noticed many recipes on Pinterest that include bacon in their Brussels sprouts recipe. Most people pan fry the bacon then add the Brussels sprouts into the pan and cook them in the pan on the stop top. I personally like to roast the Brussels sprouts in the oven. I coat the Brussels sprouts with some the bacon drippings and stir in partially cooked bacon. Roast everything until the Brussels sprouts are soft and sweet and the bacon is crispy crunchy. The bacon gives a delicious flavour to the Brussels sprouts while they are cooking. YUM!
Aside from cleaning the Brussels sprouts, this delicious Thanksgiving side dish is an easy recipe that comes together very quickly. I toss everything together in a casserole pan, cover with foil and place it in the oven to roast.
Ingredients
- 5strips bacon, cut into small pieces (half a package)
- 2tablespoonsbacon grease
- 1poundBrussels sprouts, trimmed, cut in half
- 1medium onion, finely chopped
- ½teaspoonSalt
- ¼teaspoonpepper
Instructions
Preheat your oven to 400 degrees F.
Cut the bacon into small bite-sized pieces and cook in a frying pan over medium heat. Cook until just crispy. The bacon will continue cooking in the oven.
Reserve 2 tablespoons of the grease from the bacon. Drain the remaining grease from the bacon pieces and allow to drain on a paper towel.
Combine the halved Brussels sprouts and finely chopped onion in an oven proof baking dish. Drizzle the bacon grease overtop and toss to evenly coat. Season with the salt and pepper. The amounts can be adjusted to your preference.
Sprinkle the cooked bacon over top of the Brussels sprouts and cover the dish with foil.
Roast the Brussels sprouts in your 400 F oven for about 40 minutes or until they are just tender. Cooking temperatures will vary depending on the size of your Brussels Sprouts. Start checking for doneness after 30 minutes.
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Related
FAQs
TO STORE: Place cooked Brussels sprouts in an airtight storage container in the refrigerator for up to 4 days. TO REHEAT: Add leftover cooked Brussels sprouts to a lightly oiled baking sheet. Rewarm in the oven at 350°F for 5 or so minutes, until heated through.
Is it better to parboil brussel sprouts before roasting? ›
Beyond bitterness, parboiling your sprouts can speed up cooking times, softening the leaves to tender, right down to their core (without turning them to mush) and making it easy for you to focus on perfectly crispy and caramelized sprouts in less time in the oven, sauté pan, or out on the grill.
Should brussel sprouts be dry before roasting? ›
There's nothing wrong with soft and chewy Brussels, but if your goal is the type of crispy Brussels that they're serving at your favorite bistro you MUST thoroughly dry the surface of the sprouts before sautéing and/or roasting them. If they are wet they will steam instead of crisp. Surface area is your friend!
Why do you soak brussel sprouts before cooking? ›
It turns out that giving Brussels sprouts a good soak can help them to cook evenly throughout. Not only will the sprouts have a better texture after being soaked, but you won't have to choose between burning the outside and undercooking the inside.
Can you eat week old cooked brussel sprouts? ›
Cooked sprouts last 3–4 days in the fridge or 3–4 months in the freezer. After cooking your brussel sprouts, store them in an airtight container and put them in the fridge. After 3–4 days, there's more risk for bacteria to form, so toss the leftovers out.
Can I eat 5 day old brussel sprouts? ›
Brussels sprouts last for about one week in the fridge or 1 year in the freezer. If freezing, be sure to blanch the Brussels sprouts first. Rotten Brussels sprouts will have brown or yellow spots or be soft to the touch.
Why are my roasted brussel sprouts not crispy? ›
Why are my roasted Brussel sprouts not crispy? Sounds like they got overcrowded on the pan! Whatever you do, don't crowd the pan, or you'll end up with steamed Brussels sprouts instead of roasted. You may need to use two sheet pans!
Should you cut brussel sprouts in half before cooking? ›
One of the most common ways to cut a Brussels sprout is in half or quarters. By doing so, you reduce the size of the sprouts, speeding up cooking.
Why are my roasted brussel sprouts mushy? ›
There is nothing worse than soggy Brussels sprouts. If they are soggy and mushy-they are probably overcooked. You want a crisp on the outside Brussel sprout, so watch that cooking time.
Why are my roasted brussel sprouts tough? ›
Not using enough oil.
We like to use olive oil, but plain vegetable oil is great too. If the sprouts are well-coated, they'll caramelize and char instead of simply softening in the oven. Follow this tip: For every 1 pound of Brussels sprouts, you'll want to use 2 tablespoons of oil.
The flavor components that contribute to a bitter flavor are concentrated in the center of the Brussels sprout. If you slice the the veggie in half, it helps to release some of those compounds during the cooking process. Smaller is better when it comes to tenderness and flavor.
Do you have to blanch brussel sprouts before roasting? ›
Your first step should always be to blanch the brussels sprouts. This is basically when they get submerged in boiling water just for a few minutes, not until they're fully cooked, but just enough to take away some of the bitterness. Blanching also softens them and preserves their beautiful bright green color.
How long do roasted brussel sprouts last in the fridge? ›
how long will roasted brussels sprouts last in the fridge? If stored properly in an airtight container, they should last about 4-5 days. But honestly, I always end up eating them sooner because they're just that good. Enjoy!
How do you tell if brussel sprouts are good or bad? ›
Purchase Brussels sprouts that are bright green with tightly compacted leaves. Yellow or wilted leaves are signs of aging and deterioration. They can last 3 to 5 weeks at a freezing temperature of 32 F, and about 1 to 2 weeks refrigerated.
Can you roast brussel sprouts ahead of time and reheat? ›
However, keep in mind that roasted brussels sprouts get a little smelly the older they get. So maybe make these a day ahead of time at most. Reheat in the oven, in a skillet, or in the microwave. The microwave is the fastest but will leave them a bit soggy while the skillet and oven work best for warming.
How many days in advance can you prep brussel sprouts? ›
Storage: Refrigerate Brussels sprouts for up to 1 week. Make ahead: Brussels sprouts can be trimmed and halved up to 3 days in advance.
