Pan Fried Brussels Sprouts With Bacon
These Pan Fried Brussels Sprouts With Bacon make the perfect side dish for any roast dinner, Christmas or Thanksgiving celebration! Tender on the inside, yet caramelised on the outside, this will become your new favourite way to cook sprouts!
Servings: 4 servings
Calories: 90kcal
Ingredients
- 500 g (17.5 oz) Brussels sprouts trimmed (see notes below)
- 4 rashers back bacon smoked or un-smoked depending on preference
- 3 cloves garlic crushed
- 1 tablespoon olive oil
- salt & pepper to season. You may wish to leave out the salt if cooking for young children.
Instructions
- Prepare the Brussels sprouts as per the notes below, then cut each sprout in half.
- Boil or steam the sprouts for 5 minutes until just tender & then drain.
- Whilst the sprouts are cooking, chop the bacon into small squares and crush the garlic using a garlic press.
- Heat the olive oil in a frying pan on a medium/high heat and fry the bacon for 4-5 minutes until it starts to go crispy.
- Add the drained sprouts to the pan and continue to fry for another 5 minutes until they start to char and brown on the outside.
- Turn down the heat to medium, add the garlic and continue to stir for another minute or so.
- Season well with some salt & freshly ground black pepper and serve immediately,
Notes
How To Prepare Brussels Sprouts
The most common way to buy Brussels sprouts in the UK is loose, but you can also buy them still on the stalk. They are usually more expensive to buy this way.
Start by pulling off any discoloured or damaged leaves (you don’t need to peel them fully) and then trim the base of each sprout with a knife as the base will be hard and discoloured.
Then you are done! You don’t need to score a cross in the bottom of each sprout as this actually doesn’t speed up the cooking time and lets water into the sprout causing them to go soggy.
Top Tips
- Make sure the pan is hot enough when adding the Brussels sprouts to it. You need the high heat to brown and caramelise the outside of the sprouts.
- Don't cut a cross in the bottom of the sprout. It actually lets water into the sprouts which gives you soggy sprouts!
- Cook the sprouts in the bacon grease for added flavour.
- Don't Overcook. When boiling or steaming the sprouts, avoid overcooking them. They should be just tender and not mushy. Poke a knife into a sprout, if it glides in easily they are cooked.
- Pat the sprouts dry after boiling. This is to get rid of any excess moisture that may stop the sprouts from caramelising and charring on the outside.
- Customise with Extras. Get creative by adding extras like chilli flakes for some heat, grated Parmesan cheese (dairy-free if needed) for a cheesy flavour, or a drizzle of balsamic glaze for a sweet and tangy kick.
- Reheat with Care: If reheating leftovers, do so in a hot frying pan or skillet briefly to keep the crispy texture of the sprouts. Microwaving may make them soggy.
Nutrition
Calories: 90kcal | Carbohydrates: 12g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 41mg | Potassium: 499mg | Fiber: 5g | Sugar: 3g | Vitamin A: 943IU | Vitamin C: 107mg | Calcium: 57mg | Iron: 2mg