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Super simple recipes like these braised Brussels sprouts with bacon are essential on those busy weeknights where you just don’t have the time to make a whole complicated balanced meal, but still want to get some veggies on the table. Plus…bacon.
I’ve seen recipe after recipe for roasted brussels sprouts, and don’t get me wrong, I do like them, but I get tired of reading about them.
Plus, I totally prefer these tender, melt-in-your-mouth bacon braised Brussels sprouts. It’s a dish that can be easily made while you’re making your main dish.
I know this is not one of my typical recipes. You’re probably wondering where the fish sauce and chilies are….
But don’t fret, we are working with delicious, delicious bacon and onions and garlic here. We’ve got PLENTY of flavor.
The ingredients are pretty self explanatory. Broth, bacon, onion, garlic, white wine…all easy to find ingredients.
How to Make Bacon Braised Brussels Sprouts
I like to cut my Brussels in half before braising them. But that’s typically because I can only ever seem to get these extra large things. If you can find small Brussels sprouts, you can leave them whole and they should cook all the way through.
We also want to use a covered skillet for this. I actually use this one from Farberware. It’s nothing fancy but it does exactly what I need it to (and it’s not a million dollars) – this is an Amazon affiliate link – I earn a small commission that helps me pay for coffee while I cook:
Add the Brussels sprouts and bacon and cook until they are lightly browned on the outside. This browning helps give them that delicious caramelized flavor.
Add the white wine and cook until the liquid is absorbed. Then add the chicken broth and pepper, bring to a simmer, lower the heat and cover. Cook until all the liquid is absorbed, about 10-15 minutes.
**Periodically check the Brussels sprouts to make sure they are not burning. If chicken broth absorbs before sprouts are tender, just add more broth.
Add salt to taste. Be careful with the salt. Bacon has plenty of salt and the sprouts likely will not need more salt, but it all depends on your taste.
How do you Get the Bitterness out of Brussels Sprouts?
Sometimes Brussels sprouts can be bitter. We all know it. I find that cooking them using the recipe below eliminates any bitterness. The sugars in the white wine help to remove any bitterness. You can also saute them with a pinch of brown sugar or coconut sugar to counteract any bitterness. Roasting them will bring out the natural sugars, which is another way to eliminate bitterness.
Don’t forget to check out these other awesome side dishes too:
Jamaican Jerk Grilled Eggplant Skewers
Creamy Pasta Salad with Roasted Corn and Poblano Peppers
Buttery Brandied Sauteed Mushrooms
Classic Lyonnaise Potatoes
Duck Fat Parmesan Truffle Fries
Instant Pot Spicy Creamed Corn
Coconut Oil Parmesan Roasted Cauliflower
Did you make these braised Brussels sprouts? Leave a comment below and let me know how they turned out!
Sauteed Brussels Sprouts with Bacon
- Heat the bacon grease in the skillet over medium heat and add the onions and garlic. Saute 1-2 minutes, or until the onions are soft and the garlic just starts to brown.
- Add the Brussels sprouts and bacon and cook until they are lightly browned on the outside. This browning helps give them that delicious caramelized flavor.
- Add the white wine and cook until the liquid is absorbed.
- Then add the chicken broth and pepper, bring to a simmer, lower the heat and cover. Cook until all the liquid is absorbed, about 10-15 minutes.
- Add salt to taste. Be careful with the salt. Bacon has plenty of salt and the sprouts likely will not need more salt, but it all depends on your taste.
- Make sure the brussels sprouts are browned before adding the wine and broth - the caramelization gives them an amazing flavor!
- Periodically check the pan while the sprouts are braising to make sure they aren't burning. If the liquid cooks off before the brussels sprouts are tender, just add more broth;
- Add salt to taste at the end. The bacon already has salt, so be careful when adding salt;
- Pierce the brussels sprouts with a fork to determine if they are done. If the fork easily pierces them, they are done. The larger the brussels sprouts, the longer they may take to cook.