Creamy Bacon-Onion Brussels Sprouts
Brussels sprouts and bacon are a wonderful flavor combination and this easy-to-make side dish recipe makes the most of that pairing by lightly caramelizing the brussels sprouts along with onions and adding a touch of cream. Serve alongside pork chops, roast pork or chicken.
- 1-1/2 lbs fresh Brussels sprouts (see notes)
- 4 strips thick-cut bacon, cut into 1/2-inch pieces
- 1 medium onion, chopped
- 1-1/2 tablespoons vegetable oil
- 1/4 cup cream (light or heavy)
- Salt and freshly ground black pepper
- Bring a pot of salted water to a boil. Clean the brussels sprouts; trim the ends and remove any loose outside leaves. Drop them into the boiling water and cook until tender, 10 to 12 minutes. Drain and set aside.
- Fry the bacon until crisp, transfer to a paper towel-lined plate and discard all but 1 tablespoon of the fat from the pan.
- Add the oil along with the onion and sauté for 2 minutes over medium heat. Add the brussels sprouts and a bit of salt and pepper. Continue to sauté, stirring often, until both the onions and brussels sprouts are lightly caramelized, 4 to 5 minutes longer.
- Add the bacon and cream, combine well and cook until the sprouts are nicely coated with the cream and there is no excess liquid, about 2 minutes. Taste and adjust the seasoning as needed.
- Frozen brussels sprouts will work for this recipe as well, just cook according to the package directions.