This Caramelized Brussels Sprouts Recipe appears frequently in our kitchen in various forms. Beautiful as a side dish for salmon, chicken, pork, or beef, and perfect when tossed with pasta for a warm, winter meal. The cooking method brings out the Brussels Sprouts’ natural sugars, enhancing their sweet, nutty flavor. And everything tastes better with bacon, so this recipe will be a guaranteed crowd pleaser.
New and Improved Brussels Sprouts!
For my fellow science nerds, you should check out this article about how the Dutch plant breeders had a hand in producing the delicious Brussels Sprouts that we enjoy today. Thankfully, they bred out some of the bitterness and funkiness from the Brussels Sprouts that I remember as a child. But today, even my kids sing their praises.
How to Make Caramelized Brussels Sprouts
It’s the holiday season for our family and I’m swamped with cooking, and writing, and wrapping, and hiding presents, so we will get right to it. But, it should be noted that my 5-year-old regularly requested this Brussels Sprouts Recipe as her birthday dinner for several years running. If that’s not a testament to its tastiness…
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Caramelized Brussels Sprouts
- Total Time: 20 minutes
- Yield: 6–8 servings 1x
Description
Sweet, tender Brussels Sprouts, sautéed with onion and bacon make a delicious side dish or with pasta.
Ingredients
2 lbs Brussels Sprouts, trimmed
4 slices bacon, uncooked or cooked
½ Vidalia onion, finely chopped
½ teaspoon salt
½ teaspoon dried thyme
1/2 teaspoon dried red chili flakes (optional)
1 teaspoon Better Than Bouillon Chicken Base
¼ cup water
¼ cup dry white wine
1 Tablespoon olive oil
1 Tablespoon balsamic vinegar
½ cup freshly grated parmesan cheese
Instructions
- First, wash the sprouts with cold water in a colander and remove any discolored leaves. Lay the clean sprouts on a towel to remove any excess water.
- Next, trim the end of the sprouts and discard the outer leaves that fall off in the process. Cut the Brussels Sprouts into halves.
- Next, chop the onion and bacon.
- Then heat a cast iron skillet over medium heat and warm the oil.
- Add the bacon, salt, thyme, and onion and cook until browned, about 5 minutes.
- Then add the Brussels Sprouts and cook for about 5 minutes undisturbed to allow for caramelization. Stir, and allow them to cook undisturbed for another 5 minutes.
- Stir the Bouillon into the water and pour into the pan. Use a wooden spoon or silicone spatula to scrape any browned bits from the bottom of the pan.
- Add the wine to the pan and stir. Check the sprouts for desired tenderness. If you’d like them more tender, cover the pan with a lid for 3-4 minutes and check again.
- Sprinkle the Caramelized Brussels Sprouts with the balsamic vinegar and shredded parmesan cheese and toss just before serving.
Notes
*If tossing with pasta, add a little more olive oil to the Brussels sprouts and retain 1/4 cup of the pasta water to stir into them just before serving to make it more saucy.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Frequently Asked Questions
Do I have to use a cast iron pan to make this recipe? No, you can use any heavy-bottomed skillet to make the dish.
How do I serve this with pasta? Turn your water on to boil as you prep the Brussels Sprouts. Then cook your pasta as the sprouts cook. Reserve 1/4 cup of the hot pasta water and add it to the pan with the sprouts before tossing everything together.
Do I need to wash Brussels Sprouts? Yes, I’d recommend that you wash them before eating. Cruciferous vegetables are often treated with a lot of pesticides, and even organic sprouts may have dirt and sediment on the leaves.
