Description
Enjoy this classic Brussels sprouts and bacon recipe that is a wonderful side dish. Vibrant green and brimming with flavor.
Ingredients
Scale
- 1 – 1-1/2 pounds Brussels sprouts, cleaned, trimmed, and cut in half
- 1/4 pound bacon, cut into small pieces, about 5–6 slices bacon
- 1 teaspoon chicken bouillon powder
- Kosher salt & pepper to taste
Instructions
- In a large skillet over medium-high heat, fry the bacon pieces in a skillet until crispy.
- Remove the cooked bacon to a container and set aside. Leave the bacon grease in the pan.
- Add the Brussels sprouts to the skillet and saute for 5-6 minutes stirring occasionally, until the edges begin to color and caramelize.
- Reduce the heat to medium-low. Sprinkle the chicken bouillon powder over the Brussels sprouts and add 1-1/2 cups water. Gently stir to degree the pan and continue cooking until the sprouts turn bright green and are tender. Be careful to not over cook.
- When the liquid has cooked out and the Brussels sprouts are done, stir in the cooked bacon and adjust the seasoning with kosher salt and pepper.
- Serve immediately.In a large skillet over medium high heat, fry the bacon pieces in a skillet until crispy.
- Remove the cooked bacon to a container and set aside. Leave the bacon grease in the pan.
- Add the Brussels sprouts to the skillet and saute for 5-6 minutes stirring occasionally, until the edges begin to color and caramelize.
- Reduce the heat to medium-low. Sprinkle the chicken bouillon powder over the Brussels sprouts and add 1-1/2 cups water. Gently stir to degree the pan and continue cooking until the sprouts turn bright green and are tender. Be careful to not over cook.
- When the liquid has cooked out and the Brussels sprouts are done, stir in the cooked bacon and adjust the seasoning with kosher salt and pepper.
- Serve immediately.
Notes
If you want more crunch, try toasting 2 tablespoons of chopped almonds as you brown the bacon. Remove the nuts with the bacon and add them back to the dish just before serving.
