Like most people I know, I’m not the biggest fan of Brussel Sprouts. But these bitter mini cabbage balls having been making a comeback in the culinary world and I decided to jump on that trendy bandwagon and give the Brussel Sprout a second chance. And I’m very glad I did. I served this dish to a house full of people who all moaned and groaned when they heard what was being served with dinner and then heard a house full of people singing praises and asking for seconds…even the kids! I’d like to be able to give credit to the actual Brussel Sprout but let’s be honest here…the Brussel Sprout was cooked in a mixture of bacon grease and butter and we all know that everything is better with bacon!
So even if you were about to move on to another recipe when you heard that we’d be discussing Brussel Sprouts today, I ask you to put your feelings aside and erase those childhood memories of your mom serving a bowl of simply steamed Brussel Sprouts and give this one a try. I think you’ll be pleasantly surprised. After all, we aren’t really talking about Brussel Sprouts, we are talking about bacon and butter. And you can’t go wrong with bacon and butter.
Pan Roasted Brussel Sprouts
4 strips thick-cut bacon
2 tablespoons butter
1 pound Brussels sprouts, halved
1/2 large onion, chopped
Salt and freshly ground black pepper
Cook bacon in large pan until crisp. Remove to paper towel. Crumble.
Add butter to bacon grease.
Add onions to pan and cook until soft and translucent. Remove from pan.
Add Brussel Sprouts to pan and sauté until starting to get golden brown.
Add onions and crumbled bacon. Stir well and continue to sauté until sprouts are golden brown.
Our house guests and our children all enjoyed this side dish.