Sautéed Brussels Sprouts with Bacon Recipe
Food Recipes | Christmas | Fall | Sides | Thanksgiving
These Sautéed Brussels Sprouts with Bacon take all the old stereotypes about your grandmother’s Brussels sprouts and bury them in smoky bacon and creamy feta. We dare you to only eat one helping.
PREP TIME
20 mins
COOK TIME
15 mins
SERVINGS
6-8
Ingredients
- 2 lbs Brussels sprouts, shaved or thinly sliced
- 1/2 onion, diced
- 1/2 head garlic, minced
- 10 pieces bacon, diced
- 3/8 cup reserved bacon grease
- Salt
- Pepper
- 1 tsp crushed red pepper
- 4 oz block feta, crumbled
- Balsamic glaze
COOKING INSTRUCTIONS:
Sautéed Brussels Sprouts with Bacon
- In a pan over medium-high heat, add the bacon and cook until browned and crispy. Remove bacon and reserve 3/8 cup of bacon grease in pan.
- Add onion to pan and cook until soft. Add garlic and cook until fragrant. Add crushed red pepper then salt and pepper to taste. Add Brussels sprouts and cook until softened but still with a bit of a chew. Stir in feta and cook for another minute.
- Remove from heat and serve immediately garnished with a drizzle of balsamic glaze.
PAIRINGS:
Sautéed Brussels Sprouts with Bacon
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- Sautéed Brussels Sprouts with Bacon are quick and easy to make, but pack lots of flavor
- This side can be easily paired with so many other dishes and sandwiches (hint hint: try it with our BBQ Smoked Chicken)
- Brussels Sprouts offer a nice dose of fiber that helps balance out pairings with rich food
- This dish can be eaten year-round
- Flavor-wise, sweet balsamic glaze and salty bacon and feta blend here perfectly
Where did Sautéed Brussels Sprouts with Bacon originate?
With bacon being such a common ingredient around the world, it’s hard to figure out where this side dish may have originated.
Instead let’s talk about Brussels sprouts themselves. They’re believed to find their origins in Brussels, Belgium, where their cultivation likely began in the 13th century. In the 18th century, the French coined their name. They aren’t native to the United States and aren’t known to grow wild. The French introduced Louisiana to Brussels sprouts in 1800. New York City and California are the top growers of sprouts in the US. The Netherlands and other European countries also grow them.
The origins of Brussels sprouts are thought to be wild Mediterranean kale. They require a long, cool growing season and thrive in mildly frosty conditions. Brussels sprouts belong to the Brassica family, which includes other leafy greens like cabbage.
Each stalk on a Brussels sprout plant can produce between 15-20 sprouts and can grow up to 2 to 3 feet in height. If they are kept cool in the summer, they will retain their sweet taste. Bright green sprouts should be picked before they turn yellow.
These leafy greens are rich in vitamin A, C and potassium as well as calcium and fiber. Brussels sprouts are high in protein, which is a rare feature among vegetables. The sprouts will develop a sulfury flavor if they are overcooked. Fresh sprouts can last up to seven days in the refrigerator
Varieties of Brussels Sprouts
Long Island Improved is most commonly found in home gardens.
Prince Marvel matures quicker than other varieties.
Jade Cross can be harvested earlier than other varieties, and it is ideal for freezing.
Fun Facts about Brussels Sprouts
Great Britain considers Brussels sprouts their national vegetable.
Brussels sprouts are a cruciferous plant.
A Brussels sprout’s flower is named after its four petals, which resemble a Greek cross.
- Swap out cheeses if you want—try freshly grated parmesan, gruyere, asiago, bleu cheese, or gorgonzola
- Steer the dish in an Asian direction by swapping out the bacon for spicy ginger glazed pork belly