1Posted on November 8, 2016 by Diana L.
Brussels sprouts: you either love ‘em or you hate ‘em. But if you’re sitting on the fence, this easy Brussels Sprouts Recipe with bacon will make you jump onto the love ‘em side. Promise. The little bits of bacon add so much yummy flavour. I used to only serve Brussels sprouts at special holiday dinners like Christmas dinner and Thanksgiving dinner. Now they’ve become part of our regular meal repertoire.
Brussels sprouts landed on our Thanksgiving dinner table many years ago after a trip to the local farmers market reintroduced me to these tasty mini cabbages. I was fascinated by their presentation. Did you know they grew on long stalks?? Honestly never gave it a second thought before but I bought one to decorate my table and another other to eat. My family had no idea Brussel sprouts grew that way either!
Everyone enjoyed the fresh from the farm Brussels sprouts and all I did was steam them. My brother reminded me that our grandmother used to make them all the time and that they were one of his favorites. As an adult, he admits he doesn’t usually take the time to make them for dinner. Now if I know my brother is coming for dinner, I include them in with my meal.
My grandmother came over from England when she was 8 years old. I could not image how that must have been to move so far away from your home at such a young age. My grandmother always made different foods and recipes that we normally didn’t eat at home. Her Brussels sprouts recipe was one such dish. Yorkshire pudding was another.
I could never figure out WHY it was called Yorkshire pudding when it was clearly miniature breads and there was no pudding involved. Try as hard as my dear mother tried, she just could never make Yorkshire pudding the way grandma did. That’s just what makes grandmother’s so special, is it not? Their special recipes that only they can make. My mother has her own food legacy she’s leaving a mark on the world with her recipe for sweet and sour meatballs and a delicious no bake cheesecake that will forever grace my table. Do you have a favourite recipe your grandmother use to make?
Fast forward a few years, I noticed many recipes on Pinterest that include bacon in their Brussels sprouts recipe. Most people pan fry the bacon then add the Brussels sprouts into the pan and cook them in the pan on the stop top. I personally like to roast the Brussels sprouts in the oven. I coat the Brussels sprouts with some the bacon drippings and stir in partially cooked bacon. Roast everything until the Brussels sprouts are soft and sweet and the bacon is crispy crunchy. The bacon gives a delicious flavour to the Brussels sprouts while they are cooking. YUM!
Aside from cleaning the Brussels sprouts, this delicious Thanksgiving side dish is an easy recipe that comes together very quickly. I toss everything together in a casserole pan, cover with foil and place it in the oven to roast.
Ingredients
- 5strips bacon, cut into small pieces (half a package)
- 2tablespoonsbacon grease
- 1poundBrussels sprouts, trimmed, cut in half
- 1medium onion, finely chopped
- ½teaspoonSalt
- ¼teaspoonpepper
Instructions
Preheat your oven to 400 degrees F.
Cut the bacon into small bite-sized pieces and cook in a frying pan over medium heat. Cook until just crispy. The bacon will continue cooking in the oven.
Reserve 2 tablespoons of the grease from the bacon. Drain the remaining grease from the bacon pieces and allow to drain on a paper towel.
Combine the halved Brussels sprouts and finely chopped onion in an oven proof baking dish. Drizzle the bacon grease overtop and toss to evenly coat. Season with the salt and pepper. The amounts can be adjusted to your preference.
Sprinkle the cooked bacon over top of the Brussels sprouts and cover the dish with foil.
Roast the Brussels sprouts in your 400 F oven for about 40 minutes or until they are just tender. Cooking temperatures will vary depending on the size of your Brussels Sprouts. Start checking for doneness after 30 minutes.
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Related
FAQs
TO STORE: Place cooked Brussels sprouts in an airtight storage container in the refrigerator for up to 4 days. TO REHEAT: Add leftover cooked Brussels sprouts to a lightly oiled baking sheet. Rewarm in the oven at 350°F for 5 or so minutes, until heated through.
Should brussel sprouts be dry before roasting? ›
There's nothing wrong with soft and chewy Brussels, but if your goal is the type of crispy Brussels that they're serving at your favorite bistro you MUST thoroughly dry the surface of the sprouts before sautéing and/or roasting them. If they are wet they will steam instead of crisp. Surface area is your friend!
Do I need to boil brussel sprouts before roasting? ›
Yes, you can cook fresh Brussels sprouts without boiling them. You can roast, sauté, grill, or even microwave them for alternative cooking methods that can enhance their flavor and texture.
Why are my roasted brussel sprouts not crispy? ›
Why Are My Brussel Sprouts Not Crispy? Spread them out into a single layer on a rimmed baking sheet to avoid overcrowding. If they're too close together, they'll steam instead of roast which stops the crisping process.
How do you know if brussel sprouts have gone bad? ›
If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).
How do you tell if brussel sprouts are good or bad? ›
Purchase Brussels sprouts that are bright green with tightly compacted leaves. Yellow or wilted leaves are signs of aging and deterioration. They can last 3 to 5 weeks at a freezing temperature of 32 F, and about 1 to 2 weeks refrigerated.
Is it better to parboil brussel sprouts before roasting? ›
Unlike other vegetables, Brussels sprouts can be parboiled (even a day ahead) to reduce the roasting time without hurting their texture. That means the sprouts can be popped in the oven while the meat is resting before carving. Of course, if the main course is grilled or pan-cooked, the oven will be free for roasting.
Why do you soak brussel sprouts before cooking? ›
The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.
What season is best for brussel sprouts? ›
A slow-growing, long-bearing crop, Brussels sprouts should be planted in early spring, or mid- to late summer for a crop that matures in the fall. The small heads mature best in cool and even in light frosty weather. Spring planting is also fine in cooler climates.
Can you roast brussel sprouts ahead of time and reheat? ›
Can be made ahead of time: These roasted Brussels sprouts aren't crispy. While the roasting does provide a nice char flavor, it also leaves them soft. This means they can easily be made ahead of time and reheated for easy meal prep or leftovers.
One of the most common ways to cut a Brussels sprout is in half or quarters. By doing so, you reduce the size of the sprouts, speeding up cooking.
Why are my roasted brussel sprouts tough? ›
Like soggy steamed Brussels, Brussels sprouts that are dry and chewy are no good either. This could be caused by using too little oil for roasting. You need a nice coating of oil—enough to make the heads shiny or if they're cut, enough oil to get inside the folds of some of the leaves.
Do you cut the ends off brussel sprouts before roasting? ›
Slice off and discard the bottom end of each Brussels sprout, as well as any wilted or discolored leaves. Slice vertically to halve the Brussels sprouts. Then place the halves cut-side-down, and thinly slice horizontally to shred by hand.
Why are my roasted Brussels sprouts mushy? ›
They are one of my favorite veggies in the whole wide world! When overcooked, Brussels sprouts turn mushy and release excess sulphur (the thing that makes cabbage and Brussels sprouts smell like cabbage and Brussels sprouts)—not good eats.
How long do roasted brussel sprouts last in the fridge? ›
how long will roasted brussels sprouts last in the fridge? If stored properly in an airtight container, they should last about 4-5 days. But honestly, I always end up eating them sooner because they're just that good. Enjoy!
Can you eat week old cooked brussel sprouts? ›
Cooked sprouts last 3–4 days in the fridge or 3–4 months in the freezer. After cooking your brussel sprouts, store them in an airtight container and put them in the fridge. After 3–4 days, there's more risk for bacteria to form, so toss the leftovers out.
How long are brussel sprouts good after being cooked? ›
Cooked brussel sprouts will keep 2-3 days in the refrigerator.
Can brussel sprouts last a week? ›
For those simply purchased at the grocery store, Brussels sprouts will keep for a week in the crisping drawer. They will be freshest after a few days but can keep, if dry and cool, for a solid week. Those that are roasted and then refrigerated can also last about a week.
