Brussels sprouts are uber healthy. They have been linked to cancer protection, lowering cholesterol and supporting thyroid function, and they taste superb. I like my Brussels sprouts roasted until they are a tad bit past bright green and the bitterness has been reduced leaving a hint of sweetness from the caramelization that is happening. When paired with onions and bacon you've got a substantial side dish.
Pan Roasted Brussels Sprouts
1 pound fresh Brussels sprouts
2 slices of bacon, diced
Fresh ground pepper to taste
- In a large skillet, saute the bacon and onion together over medium heat until the onion starts to brown. Then add in the Brussels sprouts. Cover and stir every couple of minutes until the Brussels sprouts turn bright green and then start to fade to a more avocado color. You're want some browning and caramelization happening. Turn the heat off and allow the Brussels sprouts to sit covered, while you prepare the rest of your meal. They are best if they get five minutes or so to steam before serving.
- We enjoy Brussels sprouts with grilled fish or as a side to eggy-in-a-basket. Hop on over to An Austin Home Stead where I wrote the recipe as a guest post!