These are the basic, everyday Brussels sprouts cooked at this house. They are easy and just frickin’ delicious. This is the kind of food that gives you a craving. Like, “When was the last time we had Brussels sprouts? Last week? Let’s get some.”
The key is par-boiling the sprouts before sautéing them in the bacon fat. And good bacon. For added fanciness, feel free to squeeze in some fresh lemon juice and sprinkle on lemon zest for garnish. Personally, I like them 100% savory.
Brussels Sprouts with Bacon
- well-salted, boiling water
- 1 peck of Brussels sprouts, cleaned and halved
- 1/4 pound bacon (4-5 strips of the good stuff), sliced into lardons
- salt and pepper to taste
Bring a pot of well-salted water (salty, like for pasta) to a boil while you clean and halve the sprouts. Add the sprouts to the boiling water and cook for 4 minutes after the water comes back to a boil (add–>return to boil–>2 minutes). Drain.
In a large cast iron pan, cook the bacon lardons until just crisp then remove and drain on paper towels. Add the sprouts to the pan and sauté in the rendered bacon fat over medium heat until browned. Return the bacon to the pan and toss to combine. Adjust salt and pepper to taste. Serve immediately.