Get ready to transform the often-maligned Brussels sprouts into a mouthwatering dish that will have everyone at your table begging for seconds! Rachel Ray's Brussels Sprouts with Bacon is not just a side dish; it's a culinary revelation that turns these little green gems into a crispy, savory sensation. With the perfect balance of caramelized sprouts and crisp bacon, this recipe will change your perception of vegetables forever and make you the star of any meal.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, halved
- 4 slices bacon, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare the Brussels sprouts by washing them thoroughly under cold running water. Trim the stem ends and remove any yellow or discolored outer leaves.
- Using a sharp knife, carefully cut each Brussels sprout in half lengthwise, ensuring uniform size for even cooking.
- Take the bacon and chop it into small, roughly 1/2-inch pieces using a sharp knife on a cutting board.
- Heat a large skillet or cast-iron pan over medium-high heat. Add the chopped bacon and cook until it becomes crispy and renders its fat, approximately 4-5 minutes.
- Using a slotted spoon, transfer the crispy bacon pieces to a paper towel-lined plate, leaving the bacon fat in the pan.
- In the same skillet with remaining bacon fat, add 1 tablespoon of olive oil and increase heat to high.
- Carefully add the halved Brussels sprouts to the hot pan, cut-side down. Allow them to cook without stirring for 4-5 minutes until they develop a golden-brown caramelized surface.
- Season the Brussels sprouts with salt and freshly ground black pepper to taste.
- Stir or toss the Brussels sprouts and continue cooking for an additional 3-4 minutes until they are tender and slightly crisp.
- Return the crispy bacon pieces to the skillet and toss to combine with the Brussels sprouts, ensuring even distribution.
- Remove from heat and transfer to a serving dish. Serve immediately while hot and crispy.
Tips
- Choose fresh, firm Brussels sprouts with tight, bright green leaves for the best flavor and texture.
- Cut sprouts in half to maximize caramelization and ensure even cooking.
- Use a cast-iron skillet if possible for the best browning and flavor development.
- Don't overcrowd the pan - this prevents proper caramelization and can lead to steaming instead of crisping.
- Cook bacon first to render its fat, which adds incredible flavor to the Brussels sprouts.
- Cook sprouts cut-side down first to achieve that beautiful golden-brown crust.
- Season generously with salt and pepper, but taste as you go to avoid over-salting.
- Serve immediately for the best texture and temperature.
- For extra flavor, consider adding a splash of balsamic vinegar or a sprinkle of red pepper flakes.
- If you're watching calories, you can use less bacon or substitute turkey bacon for a lighter version.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 8g
Protein: 5g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 10mg
