The Best Way To Make Brussel Sprouts!

Ingredients

• 1 lb Brussels sprouts (trimmed and halved through the root)
• 4 slice Bacon (chopped and sautéed until crisp)
• 0.25 cup Red onion (diced)
• 1 tsp Sugar (added to boiling water to remove bitterness)
• Salt (for boiling water and seasoning to taste)
• Black pepper (to taste)
• 2 tbsp Garlic olive oil (for sautéing)
• 2 clove Garlic (minced, added at the end)
• 1 Lemon (zested)
• 1 tsp Maple syrup (optional, for a hint of sweetness)
• 1 tbsp Fresh parsley (chopped, for garnish)

Steps

1. 1

   Bring a large pot of water to a boil. Add a little bit of sugar and salt to the water.

2. 2

   Prepare the Brussels sprouts by trimming the root ends and cutting them in half through the root so they stay together.

3. 3

   Add the Brussels sprouts to the boiling water and set a timer for 3 to 4 minutes (depending on size).

4. 4

   While the sprouts blanch, sauté the chopped bacon in a large skillet until it is cooked but not too brown. Add the diced red onion to the skillet with the bacon and cook briefly until softened.

5. 5

   Drain the Brussels sprouts and place them on a clean kitchen towel. Pat them dry thoroughly to ensure they sear properly in the pan.

6. 6

   Heat a clean skillet with garlic olive oil until it reaches approximately 350°F to 375°F (175°C to 190°C).

7. 7

   Place the dried Brussels sprouts in the pan, cut-side down. Do not crowd the pan; work in batches if necessary to ensure they get a beautiful golden brown color.

8. 8

   Season the sprouts with salt and black pepper while they sear.

9. 9

   Once the sprouts have a nice golden color, add the sautéed bacon and red onions back into the pan.

10. 10

    Turn off the heat. Add the minced garlic and toss to combine. The residual heat will cook the garlic and release its fragrance without burning it.

11. 11

    Zest a lemon directly over the pan using a microplane. If desired, add a tiny drizzle of maple syrup or aged balsamic vinegar for sweetness.

12. 12

    Garnish with fresh parsley and serve immediately while hot.

Notes

Adding sugar to the blanching water is the secret to neutralizing the bitterness of the sprouts. Drying the sprouts thoroughly after blanching is essential for achieving a good sear. Always add garlic at the very end to prevent it from becoming bitter or burnt.

Nutrition per serving

• side dish
• vegetable
• Brussels sprouts
• bacon
• pan-seared
• holiday
• dinner