Brussel Sprouts with Bacon
A really simple recipe, but tastes great. The smoky/cured intense flavor from the bacon complement the dense, crunchy texture of the brussel sprouts, while cutting into their bitterness. Works well as a side dish to basically everything.
Active Time: 20 min
Total Time: 20 min
Ingredients
> Brussel sprouts
> Thick-cut bacon
> Lemon
> Salt, pepper, cayenne
Instructions
1. Remove the stem (bottom) portion of the brussel sprouts, and cut in half lengthwise.
2. Blanch the halved brussel sprouts in a pot of salted boiling water for around 2-3 minutes.
3. Cut the bacon into small pieces. In a pan over medium-high heat, cook the bacon until somewhat crispy.
4. Turn the heat up to high, and add the brussel sprouts. Season with salt and pepper. Cook, stirring occasionally, until brussel sprouts are well browned.
5. Squeeze a bit of lemon juice over the brussel sprouts and generously dust with cayenne. Mix, serve, and enjoy!
Notes/Tips:
> If you enjoy your brussel sprouts with a bit more crunch to them, you can skip the blanching step entirely, or reduce the amount of blanching time.
> The amount of brussel sprouts you cook at once depends on the size of your pan. For this dish, it's critical that you do not overpack the pan. Otherwise, they will not caramelize properly. As Gordon Ramsay would say, "no color no flavor".
> I think that 4 slices of thick-cut bacon per pound of brussel sprouts is a good ratio, although you can vary this to your personal preference. This also works really well with pancetta.
> If you wish, you might also wish to add some garlic. I've never tried this myself but I've heard it works out pretty well.