Brussel sprouts with bacon onion and garlic is a delicious combination. Anyone who thinks they don’t like brussel sprouts will be sure to change their mind after tasting these little beauties.
These ultra mini cabbages are so sweet, nutty and golden that sometimes we’ll cook up a big batch to eat on their own often topped with a naughty large dollop of sour cream to complete the treat.
Caramelised with butter and oil along with the rendered bacon fat, the brussel sprouts absorb these flavours along with the aromatics of onion and garlic they become sweet and tender and utterly delicious.
Super quick to prepare and cook, they’re extremely popular as a side dish for holidays such as Christmas, Thanksgiving, or Easter. These are so good you’ll find yourself making a big batch to eat on their own.
Be careful not to overcook them as they will become soft and soggy just like overcooked cabbage. You still want a little crunch to the texture, but just cooked enough to be fork tender. Cooked in the pan they take on all that bacon, onion and garlic deliciousness.
Love ’em, or Hate ’em
Poor old brussels sprouts are often maligned. They’re a bit like coriander, you either love them or hate them. We love them, especially cooked with the trinity flavour base. This delicious vegetable becomes sweet and nutty when caramelised.
Apparently, there is another reason that divides the lovers and haters and it’s in your genes. On average a person has 25 types of bitter receptors on their tongues and some have more. The more taste buds the more likely one is likely to taste the sprouts as being bitter. Who knew!
Look for small young brussel sprouts of the same size, with tight bright green leaves. Discard any that are extra large or have yellowing leaves. Smaller brussel sprouts are sweeter and more tender than the larger ones.
Store brussel sprouts in the crisper of a refrigerator, and trim the ends just before cooking them.
Ways to Cook Brussel Sprouts
Brussel sprouts are incredibly versatile as they can be sautéed as we have done here or eaten raw, fried, roasted or steamed.
Raw brussel sprouts are fantastic in salads. Shave the sprouts very thin for a salad and toss with a creamy ranch dressing or toss with lemon juice, olive oil and garlic.
Fried sprouts are delicious. Simply steam sprouts till slightly underdone, then coat in a light tempura style batter enriched with some parmesan cheese and deep fry them whole, served with some salt.
Roasted Brussel sprouts are best tossed with some olive oil and salt and roasted on a high heat, tossing them once or twice until they’re a milk chocolate brown in colour.
Steaming sprouts is a much better method than boiling them as they tend to become soggy and waterlogged. Steam till they’re just underdone and toss generously with butter, salt and pepper.
Watch How to Make Quick Brussel Sprouts with Bacon Onion and Garlic
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Check out some more winning recipes to go along with Brussel Sprouts Bacon Onion and Garlic
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click on the link for the recipe…..cauliflower, lentil and tomato curry
click on the link for the recipe…..roasted tomato and garlic soup
Whats Your Favourite Way to Cook Brussel Sprouts?
We would love to hear from you in the comments below when you make these delicious brussel sprouts with bacon onion and garlic.
Brussel sprouts with bacon onion and garlic is a delicious combination. Anyone who thinks they don't like brussel sprouts will be sure to change their mind after tasting these little beauties.
- 60g butter (2 ounces)
- 2 tablespoons olive oil
- 500g small tight brussel sprouts, base trimmed and halved
- 1 large brown onion, cut into small dice
- 6 rashers streaky bacon, cut into small dice
- 6 fat cloves of garlic, finely chopped
- salt and pepper to season
- heat frypan over medium
- add oil and butter, heating until the butter melts
- add bacon and onions and cook until the bacon fat has rendered and the onions have started to caramelise
- toss in the finely chopped garlic to the bacon and onion mixture, stirring frequently until the garlic is cooked (opaque to light golden brown) darkly coloured garlic is bitter and we don't want that.
- remove bacon mixture from pan by straining the oil into a bowl and reserving the oil
- pour enough of the reserved oil back into the pan to just cover the base, then add the brussel sprouts and cook until tender and caramelised (around 8-10 minutes) - you may need to add a little more of the reserved oil
- return strained bacon mixture to the pan, season with salt and pepper and the stir to warm and combine with the brussel sprouts
- Serve and Enjoy!
Amount Per Serving Calories 238Total Fat 19gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 10gCholesterol 39mgSodium 428mgCarbohydrates 10gFiber 3gSugar 3gProtein 9g
Nutritional information provided here is only intended as a guide.