These sautéed Brussels Sprouts and Bacon are tossed with soy sauce, fresh garlic and toasted sliced almonds. Just a few ingredients yield a flavor-packed side dish!
Serve it with comforting classics like this slow cooker Roast, Turkey Bolognese, or Porcupine Meatballs.
Brussel Sprouts and Bacon
These Roasted Brussels Sprouts are a loved family favorite, now rivaled by Brussels Sprouts and Bacon. Sautéing them offers a tasty, quick alternative to roasting. Ideal for busy oven times like holidays, (when you have this Shepherds Pie in the oven), they’re a reliable side for Thanksgiving and Christmas.
This dish combines crispy bacon, toasted almonds, and Brussels sautéed in bacon grease for a smoky, nutty taste and satisfying texture.
Ingredients
- Bacon: Gives a smoky taste and crunch.
- Olive Oil: Helps cook and adds flavor to the Brussels Sprouts and Bacon.
- Garlic: Adds a strong, tasty smell and flavor.
- Almonds: Make it crunchy and nutty.
- Brussels Sprouts: The main vegetable, they get soft and flavorful when cooked.
- Soy Sauce: Adds a rich, salty flavor.
How To Make Brussel Sprouts and Bacon
- Cook Bacon: Fry bacon in a pan until crispy, then take it out and keep nearby.
- Sauté Garlic and Almonds: In the same pan, cook garlic and almonds in olive oil.
- Add Brussels Sprouts and Soy Sauce: Put Brussels sprouts and soy sauce into the pan.
- Cook Until Tender: Stir and cook everything until the sprouts are soft.
- Add Bacon Back: Put the cooked bacon back into the pan.
- Season: Add salt and pepper to taste. Enjoy your Brussels Sprouts and Bacon.
Tips For Success
- Cool the Skillet: After cooking bacon, let the skillet cool for about 5 minutes to avoid burning the garlic and almonds.
- Use Fresh Garlic: Freshly minced garlic works best as it’s less likely to burn compared to jarred garlic.
- Season Gradually: Taste before adding salt since the bacon and soy sauce already add saltiness. Add salt and pepper as needed.
- Add Cheese: For extra flavor in your Brussels Sprouts and Bacon, sprinkle freshly grated Parmesan or Pecorino Romano cheese at the end instead of salt.
