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There are many ways to cook Brussels sprouts, but this Stovetop Brussels Sprouts with Bacon and Mustard Recipe is my personal favorite! With simple ingredients like brown sugar and mustard, you will have a flavorful side dish in no time!
I’ve mentioned before that I am lacking in the side dish department. I get so preoccupied with the main dish that sides kind of become an afterthought. And because they are generally pretty easy, I never think to write down the recipes.
Until now, that is! Once I made these Stovetop Brussels Sprouts with Bacon (yes, I said bacon!) I knew I had to not only write the recipe down, but share it with all of you!
In my opinion, Brussels sprouts get a bad rap. I think it’s because of their strong flavor and smell. But trust me, there are plenty of ways to make Brussels sprouts a vegetable that your whole family will love.
Starting with this easy Stovetop Brussels Sprouts recipe. I kind of adapted it from my Grilled Brussel Sprouts with Bacon and Mustard Vinaigrette. It has the same flavor profile (which everyone loves!) it’s just prepared on the stove rather than the grill.
I kind of had a theory about these Brussels sprouts. I haven’t met a soul that doesn’t like bacon; so if you combine one of the most loved foods with one that might be a little scary or new, you’re bound to be more apt to try it. Right?
Well my theory hasn’t been proven wrong yet! Everyone that has tried these Stovetop Brussels Sprouts has loved them! Even my boys love them, so I know they’re kid approved.
Now onto the recipe! Start by heating a large, wide skillet over medium heat. Once the pan is heated, add in the bacon, saute it and let the fat render down.
Once the bacon has become a “chewy-crispy” consistency, remove it from the pan using a slotted spoon (to let the fat drip off) and set it aside.
Next add the brussels sprouts to the pan and give them a quick stir to coat with the bacon fat. Season them with salt and pepper and saute until the brussels sprouts begin to turn a golden brown color, then cover for 5 minutes.
When the 5 minutes are up, remove lid. Sprinkle brown sugar over the entire pan and add in the mustard. Reduce the heat to low, then gently stir to combine everything and coat the brussels until the brown sugar has melted. Then simply return the bacon to pan, and toss to combine!
If you liked this easy Stovetop Brussels Sprouts recipe, check out these other easy side dishes:
These are my favorite main dishes to serve this recipe with:
Instant Pot Beef Tips with Mushroom Gravy
Easy Grilled Honey Mustard Chicken
Honey Garlic Chicken Thighs
Cream of Mushroom Chicken
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Stove Top Brussels Sprouts with Bacon and Mustard
There are many ways to cook Brussels sprouts, but this Stovetop Brussels Sprouts with Bacon and Mustard Recipe is my personal favorite! With simple ingredients like brown sugar and mustard, you will have a flavorful side dish in no time!
Keyword: brussels sprouts, stove top brussels sprouts
Author: Jacqueline
Ingredients
1/2lbbaconchopped
1lbBrussels sproutstrimmed and halved
1/3cupbrown sugar
2tbspdijon mustard
1tbspspicy brown mustard
Instructions
Heat a large, wide skillet over medium heat and add the bacon. Saute and let the fat render down. When bacon has become "chewy-crispy," remove it from the pan using a slotted spoon and set aside.
Add the brussels sprouts to the pan, and give a quick stir to coat with the bacon fat. Season with salt and pepper. Saute until the brussels begin to turn golden brown. Cover for 5 minutes.
Remove lid. Sprinkle brown sugar over pan and add mustard. Reduce heat to low, then gently stir to combine and coat the brussels until the brown sugar has melted.
Return bacon to pan, and toss to combine. Serve hot.
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Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth.Bring broth to a bubble, cover and reduce heat to medium low.Cook 10 minutes, until tender.
Parboiling Brussels sprouts before frying is a good technique to ensure they cook evenly and become tender on the inside while allowing for a crispy exterior when fried. However, it's not always necessary but we think it works here to create a soft middle and crisp exterior in the pan.
In the late 1990s scientists identified specific chemicals, called glucosinolates, that made Brussels sprouts taste bitter. Plant breeders started growing old seeds, previously discarded for producing paltry harvests, to identify tastier versions with lower levels of these compounds.
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.
Place them face down and resist the urge to move them around. A searing hot baking sheet with the brussels cut side down is the key to crispy brussel perfection.
Prepare the vegetables: leave them whole or cut them in half if large, then blanch them in salted boiling water until crisp-tender (al dente), about 4 min. Drain well, then serve.
Bring a large pot of water to a boil and fill a large bowl with ice water. Blanch small Brussels sprouts for 3 minutes, medium for 4 minutes, and large for 5 minutes. Plunge the blanched sprouts in the ice water to stop the cooking process then move them to a clean towel and pat dry.
Can you freeze raw Brussels sprouts without blanching? You can you freeze uncooked Brussels sprouts, but you'll need to be aware that they may be a little softer than if you blanched them (so keep an eye on the cooking time). Plus, they won't keep in the freezer for as long.
When we think about which meats go with Brussels sprouts, bacon usually comes to mind first.Upgrade that to prosciutto, add poultry and fish to the list, and leave room on the menu for steak.
Brussels sprouts are a member of the brassica family, which includes mustard and turnips, so it's hardly surprising that there's pungent possibility lurking within those tiny leaves. You want to cook them in ways that encourage the sweet possibilities.
The fiber in Brussels sprouts—over 3 grams per cup, according to the USDA—helps regulate blood sugar levels, support digestive health, and feed the beneficial gut bacteria. Gut bacteria are tied to positive mood, immunity, and anti-inflammation, according to Harvard University's School of Public Health.
To maximize the flat areas, which get the most crispy surface area, cut your Brussels sprouts in half. If your Brussels sprouts are very small, you can leave them whole (and if they are very large, quarter them).
Pro tip: You don't have to carefully flip the Brussels sprouts if you're feeling lazy. Just throw them on the pan helter-skelter and give the whole thing a good stir halfway through baking. The Brussels sprouts won't be as perfectly roasted, but when you're in a rush, that's okay!
Fresh vegetables can pick up bacteria from the soil, water, or any surface they come in contact with (especially during transportation). It's important to properly wash your brussels sprouts before eating them to keep you or your loved ones from getting sick. Wash them with regular cold water or use a baking soda soak.
Brussel sprouts are roasted in lots of oil, then topped with pine nuts, Parmesan cheese and honey. It's that sweet, fatty, cheesy combo that makes it taste good!
In a pot with 1 inch of water and a lid, a steamer, or a microwave, steam sprouts for 5 – 8 minutes, or until bright green. In a medium pan, melt coconut oil over medium heat. Add Brussels sprouts, salt and cook, stirring occasionally, for 5 – 10 minutes, or until outsides are a deep, rich brown.
Peel off one or two layers of leaves and then trim the stem. Lightly steam or gently boil until tender and then slather them with salted butter. I recently had roasted Brussels sprouts and they were remarkably edible. Some olive oil and garlic definitely helped with the larger ones.
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