Ingredients
- 3 pints Brussels sprouts
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 8 cloves Garlic thinly sliced
- 6 slices Bacon
- 1/3 cup Breadcrumbs
Sauteed Brussels Sprouts with Bacon
Meal: Side
Cuisine: American
Ingredient: Vegetables
Season: Fall
Contributor: David Bonom and Marge Perry
Directions
Makes 8-10 Servings
- Cut the sprouts in half, removing any unsightly outer leaves. Toss with the salt, pepper and sliced garlic.
- Cook the bacon in two large skillets. Transfer to a plate lined with paper towel, and when cool, crumble into 1/4-inch pieces. Remove and reserve 2 tbsp of the bacon drippings.
- Add the Brussels sprouts to the hot bacon drippings and cook, stirring occasionally, until the Brussels sprouts are lightly browned in spots, but still crisp and brightly colored, 8-10 minutes. Season to taste with additional salt and pepper. Crumble the bacon and toss with the Brussels sprouts. Prepare up to this point one day in advance and store the Brussels sprouts, covered, in the refrigerator. Refrigerate the reserved bacon drippings in a separate covered container.
- To serve, transfer the Brussels sprouts to a baking dish coated with cooking spray and bring to room temperature. In a separate bowl, bring the bacon drippings to room temperature. When the drippings become liquid, combine them with 1/3 cup breadcrumbs and sprinkle over the Brussels sprouts.
- Place in a 350°F-375°F oven until the breadcrumbs are browned and the Brussels sprouts hot and cooked to crisp-tender, 5-7 minutes.
Recommended Product
12" Skillet
The benefits of skillet cooking, like easy access to food for turning and the ability to easily slide foods out of the pan and onto the plate, are combined here with a size to accommodate larger quantities. Pork chops for four or a frittata for a family are easily handled in this 12” skillet.
This Anolon® Nouvelle Copper skillet features durable, hard anodized construction crafted with copper to deliver optimum heat control and perfect cooking performance. The double full cap base features a copper core, enveloped between aluminum, completed with a magnetized stainless steel base. The copper and aluminum provide excellent heat conduction, and the stainless steel base makes this cookware suitable for all cooktops, including induction. Restaurant tested Autograph® 2 nonstick delivers enduring food release and easy cleaning, and is metal utensil safe. The generously appointed cast stainless steel handle is attached to the pan body using innovative flush-rivet technology, making clean up quick and easy.
With its excellent heat conduction, Anolon® Nouvelle Copper delivers timeless performance that will be treasured for years to come. Oven safe to 500º F.
