Sauteed Brussels Sprouts with Bacon
These braised Brussels sprouts are sauteed with bacon, onions, garlic and white wine until tender and caramelized for a super simple and delicious side dish.
Servings 6 servings
- 1 lbs. Brussels sprouts, cut in half
- 1/2 onion, chopped
- 1 garlic clove, minced
- 4 sliced cooked bacon, crumbled
- 1/4 cup dry white wine
- 1 cup chicken broth
- 1/2 tsp. black pepper
- 1 tbsp. bacon grease
- 1/2 tsp. salt (to taste)
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.
Serving: 0.5cups | Calories: 95kcal | Carbohydrates: 8g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 417mg | Potassium: 372mg | Fiber: 3g | Sugar: 2g | Vitamin A: 570IU | Vitamin C: 67.8mg | Calcium: 38mg | Iron: 1.2mg