Everything is better with bacon, right? This recipe jumped out at me while I was leafing through my latest issue of Cooking Light. They actually had four variations of brussel sprout recipes but John picked the bacon one, go figure. At least I tried to keep it somewhat healthy with turkey bacon. I made some tweaks to the original recipe but I think this came out perfect!
Brussel Sprouts with Bacon (will make 2 servings)
1 package of brussel sprouts, roughly 10 big sprouts
1 cup low sodium chicken stock
1/3 yellow onion, caramelized (chopped, combined with 2 tsp. EVOO & 1 tsp. butter)
3 strips of turkey bacon
1 tsp. EVOO
1 pinch of nutmeg
1 pinch of red pepper flake
1 pinch of salt
1 pinch of pepper
Caramelize up your onion. I did a whole onion at once and kept the rest in a tupperware in the fridge. Ready to use caramelized onions don’t last long in our house.
While your onion is cooking put your bacon on a wire rack on top of a baking pan and bake for 15-20 minutes on 350 degrees. Again, I baked all of mine ahead of time and will store in the fridge for later uses during the week.
I love baked bacon, less chance of burning and splatter.
When it’s all cooked up cut into any size piece or strip you like.
While your onion and bacon are cooking, trim and halve your brussel sprouts. Put in a deep sauce pot and cover with your chicken stock. It was totally absorbed over high heat which took 6-7 minutes. You want your sprouts fork tender but not mushy.
As the stock cooks out and your pan gets dry, add in your EVOO and sautee up your sprouts and their leaves. A nice brown color is what you’re looking for here.
Add in your red pepper flake, nutmeg, and salt and pepper here.
Now it’s time to bring it all together. Stir in your bacon and onion, mix together thoroughly, and taste for seasoning. Adjust salt and pepper here if you need to.
This is a perfect side dish. Healthy but savory and smoky!