To my readers who are trying to cook healthier, this is not for you. I HAD to share this recipe since I put a lot of thought and effort into this one. Last week I made a steak dinner and wanted to add a vegetable. I’m so sick of spinach, broccoli, and green beans so I decided to put a unique twist on brussels sprouts inspired by Jessica’s Blog.
Buttery Pan Roasted Brussels Sprouts with Bacon
- 1 lb of brussels sprouts halved
- 2 tbsp of butter
- 1 shallot, chopped
- 3 slices of bacon
- salt & pepper
Blanch the brussels sprouts in salted boiling water for 1-2 minutes, remove them with a large straining spoon into a large bowl of ice water (this will help them keep their beautiful green color).
Cook the bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In same pan with bacon fat, add the shallot and let them cook till tender (about 2-3 minutes). Add the brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Add the butter and let it melt together with the brussels spouts to create a buttery sauce.
Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.