Search This Blog

Loading...

Monday, August 26, 2013

Pan Roasted Brussels Sprouts with Shallots and Bacon



Brussels Sprouts are a love em or hate em kind of deal in most households, and thankfully in mine - we all love them. Overcooking Brussels Sprouts is a CRIME. When they become limp and mushy (and bitter), it's all over. I think a lot of people have had them poorly prepared, and think they hate them which is such a shame! 

We make them until they're cooked, but still have a bite to them. They're a bright green color and they're fabulous with bacon. But then again, what isn't?

PAN ROASTED BRUSSELS SPROUTS WITH SHALLOTS AND BACON

INGREDIENTS:
  • 3 Tablespoons butter
  • 1 shallot, diced fine (can sub 1/2 an onion)
  • 1 lb Brussels Sprouts, cleaned and halved
  • 1/2 cup cooked, crumbled bacon
  • Parmesan cheese to taste
  • Salt/Pepper

DIRECTIONS:
  1. In a large skillet, melt the butter and cook the shallots over medium heat until tender. 
  2. Add Brussels Sprouts, and put the lid on the skillet, and let cook for around 8 minutes (stirring occasionally)
  3. Let the sprouts get brown on the bottom.
  4. When they're cooked to your preferred level of doneness - remove from the heat and season with salt and pepper.
  5. Sprinkle bacon and cheese over the top, serve.

4 comments:

  1. I love me some Brussels Sprouts!! And shallots and bacon, too!! :)

    ReplyDelete
  2. Fabulous underrated vegetable. Your recipe is great. Thanks for sharing.

    ReplyDelete
  3. I'm one of those weird christmas guests who offers to eat everyone's brussels sprouts - this recipe looks like a winner for me!

    ReplyDelete

I get so excited whenever anyone comments. Share your thoughts!