Brussel Sprouts Recipe
A classic bacon brussels sprouts side dish that is sure to wow a crowd. Tender brussel sprouts with sauteed crispy bacon and golden-brown mushrooms. Each bite packs a medley of flavors and is sure to make this your new favorite way to eat brussels sprouts.
Ingredients
- 8 oz bacon chopped
- 12 oz mushrooms halved (white or portabella)
- 1 small onion finely chopped
- 1 lb fresh brussel sprouts halved
- 3 Tbsp water
- salt and pepper to taste
- 3 Tbsp unsalted butter
- 2 garlic cloves minced
- freshly grated parmesan optional
Instructions
- Add the chopped bacon to a pan and cook over medium heat until golden and crispy.
- Remove the bacon from the pan and leave some bacon grease in it.
- Add the sliced mushrooms and chopped onion to the pan. Season with salt and pepper and cook over medium heat until golden brown and tender. Remove the vegetables from the pan and set aside.
- Add the brussel sprouts to the same pan along with water. Season with salt and pepper and cook over medium heat for 10-12 minutes, or until desired doneness.
- Stir in the butter and minced garlic.
- Add the bacon and mushroom onion mixture back into the brussel sprouts and toss together.
- Garnish with fresh herbs or grated parmesan cheese to serve.
Notes
- Cut the brussels sprouts into uniform pieces so they cook evenly and turn out perfectly tender in every bite.
- Avoid overcrowding the pan, as this helps the brussels sprouts crisp up rather than steam.
- Place the sprouts cut-side down in the pan to achieve a golden, caramelized sear.
Let them cook undisturbed for a few minutes before stirring so a crisp crust can develop. - Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet to bring back their warmth and crisp texture.
- Freezing isn’t recommended, as the texture won’t hold up well after reheating—but they’re so good, you likely won’t have leftovers anyway!