Brussels Sprouts with Bacon
Bacon-Fat Brussels Sprouts with Crispy Bits
Brussels sprouts finally get the respect they deserve when cooked in bacon fat until their edges turn deeply caramelized. The rendered fat becomes the perfect cooking medium, while chunks of crispy bacon add bursts of smoky richness throughout.
AmericanDinnerSide DishComfort FoodQuick MealsOne PotPorkFallWinter
Ingredients
- 4 stripsthick-cut bacon strips
- 2 tbspunsalted butter
- 1 lbfresh Brussels sprouts, trimmed and halved lengthwise
- ½ large yellow onion, roughly chopped
- kosher salt
- freshly ground black pepper
Instructions
- Start the bacon in a cold, large skillet and set heat to medium-high. As the pan warms, the fat will render slowly and evenly, giving you perfectly crispy strips without burning. Once the bacon reaches deep golden brown and sounds properly crispy when you flip it, transfer to a paper towel-lined plate and roughly chop into bite-sized pieces.
- Don't clean that beautiful bacon-fat slick from the pan — it's liquid gold. Add the butter and crank the heat to high. The butter will foam and sizzle as it hits the hot fat, creating an incredibly flavorful cooking base.
- Toss in the onions and Brussels sprouts, letting them hit that hot fat with a satisfying sizzle. Stir occasionally but give them space to develop those gorgeous golden-brown edges — this is where the magic happens. The sprouts should look caramelized and smell nutty when they're ready.⏱ 10 min
- Hit everything with salt and pepper, then fold the chopped bacon back into the mix. Give it one final toss to warm the bacon through and coat everything in those incredible pan drippings. Serve immediately while the sprouts are still crackling hot.