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