Recipe: Brussel Sprouts with Bacon

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

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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.

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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.

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When it’s all cooked up cut into any size piece or strip you like.

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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.

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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.

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Add in your red pepper flake, nutmeg, and salt and pepper here.

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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.

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This is a perfect side dish. Healthy but savory and smoky!

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Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

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