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browned Brussels sprouts in cast iron pan with bacon and onion

Caramelized Brussels Sprouts


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  • Author: Colleen
  • 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

Scale

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

  1. 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.
  2. Next, trim the  end of the sprouts and discard the outer leaves that fall off in the process. Cut the Brussels Sprouts into halves.
  3. Next, chop the onion and bacon.
  4. Then heat a cast iron skillet over medium heat and warm the oil.
  5. Add the bacon, salt, thyme, and onion and cook until browned, about 5 minutes.
  6. 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.
  7. 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.
  8. 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.
  9. 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