Braised Brussels sprouts with bacon
Sweet, nutty braised Brussels sprouts with crispy bacon, butter and cheese make the ultimate side dish for any meal and is perfect for the festive season.
Confession time: I have hated Brussels sprouts for all of my life. “Little balls of stink”, I used to call them. Just despised them. But you know what? I was wrong. Because Brussels sprouts, cooked properly, are a thing of beauty. Sweet, nutty and just perfect when served as a side dish to pretty much anything.
With it being Christmas time, I wanted to make Brussels sprouts for our festive feast but wanted to keep it simple and have the sprouts be the star. I didn’t want to add too many flavours that would overshadow that sweet nuttiness I have come to love. So, as with most things, I added bacon and it really is true. Bacon makes everything better.
I also decided to braise the sprouts in a little stock and finished them with a knob of butter and a generous grating of Parmesan cheese. Yep, it’s indulgent but it’s also Christmas and if you can’t eat bacon, butter and cheese in the same meal at Christmas, then when the heck can you?
How do I make brussel sprouts tasty?
By first frying then braising the Brussels sprouts, you get the toasty, caramelized flavor from frying as well as allowing them to cook through and sweeten while braising in the stock. Adding butter, bacon and Parmesan cheese finishes them off in the most delicious way possible.
What is the best way to cook brussel sprouts?
Braising and roasting are the best cooking methods for Brussels sprouts as this allows them to intensify in flavor.
- 250 g bacon finely chopped
- 1 kg brussels sprouts halved and trimmed
- 350 ml stock of your choice
- salt & pepper to taste
- 1 tablespoon butter cubed
- 1/2 cup grated Parmesan cheese
Fry the bacon in a large, hot frying pan until crisp and golden.
Remove from the pan then fry the brussels sprouts until they are golden brown.
Pour in the stock and season to taste then cover and allow to simmer gently for 5 minutes.
Remove the lid then simmer until the stock has evaporated and the sprouts are tender but not mushy.
Add the crispy bacon, butter and cheese and stir well.
Serve with roasted/grilled meat of your choice.