Caramelized onion and crisp bacon adds a whole new flavor to a fall favorite - Brussels sprouts. This recipe makes a perfect side dish for your next holiday dinner!
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4 slices bacon
1/4 cup Land O Lakes® Butter
1 small (1/2 cup) onion, chopped
1 teaspoon firmly packed brown sugar
1 1/2 pounds Brussels sprouts, trimmed, halved lengthwise
Cook bacon in medium nonstick skillet until crisp. Drain. Crumble; set aside.
Discard bacon drippings. In same skillet, melt butter over medium heat; add onion and sugar. Cook 8-10 minutes, stirring occasionally, until onions are tender and caramelized.
Meanwhile, place Brussels sprouts in 3-quart saucepan; add 1 inch of water. Bring to a boil over medium-high heat. Cover; reduce heat to low. Cook 8-10 minutes until tender. Drain well.
Add Brussels sprouts to onion in skillet; toss to coat. Cook over medium heat until heated through. Sprinkle with bacon.
- Cook bacon ahead of time; drain well. Refrigerate until serving time.
- Cutting Brussels sprouts in half allows butter sauce to penetrate sprouts for great flavor in every bite.
Explore reviews fromour online community
I made this last evening for our supper.... My boyfriend ate all except my portion!!! It is super easy and yummy.... I did use uncured nitrate free thick bacon ~ oh so so good.
My family loves this dish. I would have given it a 5 star rating except it called for discarding bacon drippings.THAT is criminal. I coat the bacon with 1/2 cup brown sugar and bake on a cookie sheet in the oven. Less grease, just enough to saute the sprouts. . I do not boil my sprouts in water, either. Weakens the flavor of the sprouts and makes them mushy...yuck. I saute the sprouts in bacon drippings with lid on til they are tender, add onion,Land of Lakes butter as desired (its the only butter I will have in the house) and crumbled up candied bacon strips. Cover. Cook for about 10 minutes stirring occasionally. And serve. Delicious. I let the family salt as they desire as I do not need any more salt than what is on the bacon.
Whether you’re a longtime Brussels sprouts fan or newly converted, we’ve got even more ways for you to enjoy them. (A little cheese and bacon certainly never hurt anything.)