Brussels sprouts with sauce and bacon
Brussels sprouts with sauce and bacon - a delicious and simple recipe
If you're looking for a dish that is both healthy and tasty, Brussels sprouts with sauce and bacon is the perfect choice. This dish is not only full of flavors but also offers a pleasant contrast between the crispy bacon and the delicate texture of the sprouts. Moreover, it is a quick recipe, ideal for family dinners or special occasions.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total: 30 minutes
Servings: 4
Ingredients:
- 500 g of Brussels sprouts
- 150 g of bacon (preferably smoked)
- 2 tablespoons of olive oil
- 2 cloves of garlic (finely chopped)
- 2 tablespoons of balsamic vinegar
- Salt and pepper to taste
- Optional: grated parmesan for serving
Step 1: Preparing the Brussels sprouts
The first step is to prepare the Brussels sprouts. Remove the dried outer leaves and trim the base of each sprout. Wash them well under cold running water. You can boil them for 4-5 minutes to soften them slightly, or you can opt for steaming, which will better preserve the nutrients. This step is essential for achieving a pleasant texture.
Step 2: Cooking the bacon
In a large skillet, add the diced bacon and fry it over medium heat. Cook until crispy, about 5-7 minutes. This will add a savory flavor to your dish. Once the bacon is ready, remove it to a paper towel to absorb excess fat.
Step 3: Sauté the Brussels sprouts
In the same skillet, add the olive oil and chopped garlic. Sauté for 1-2 minutes until golden. Then, add the Brussels sprouts and cook over medium heat, stirring frequently, for about 10-12 minutes. The sprouts should be slightly caramelized and crispy, but not mushy.
Step 4: Add the bacon and sauce
After the sprouts are done, add the fried bacon to the skillet. Pour in the balsamic vinegar and mix well to combine the flavors. Season with salt and pepper to taste. The balsamic vinegar will bring a touch of sweetness and acidity that balances the rich flavor of the bacon.
Step 5: Serving
To serve, transfer the Brussels sprouts with sauce and bacon to a platter. If desired, you can sprinkle grated parmesan on top for extra flavor. This recipe is perfect as a side dish for meat or as a vegetarian main course.
Practical tips:
- Choose fresh Brussels sprouts with firm, green leaves. Avoid those with yellow or wilted leaves.
- For a healthier option, you can replace the bacon with smoked tofu or roasted nuts, which will provide a crunchy texture.
- This dish can be prepared in advance and reheated, retaining its flavors.
This Brussels sprouts with sauce and bacon recipe is an excellent choice for holiday meals or a quick yet delicious dinner. Enjoy every bite and savor the perfect combination of flavors!
We clean the Brussels sprouts by removing the outer leaves, cutting a slice from the stem, making a cross cut (this helps them cook evenly), and washing them. We place them in a steamer, add parsley leaves or other greens for flavor, and let them cook for 20-25 minutes. It depends on how al dente you like them. In the meantime, we clean and wash the onion, cut it into a few pieces, and sauté it in some sunflower oil until golden brown. Once it’s lightly golden, we deglaze it with milk, add the parsley, season, and then use a stick blender to puree it. Let it simmer for about 10 minutes on low heat. By then, we chop the bacon and brown it in a non-stick pan without any added fat/oil. We add the bacon to the milk sauce, which we then thicken with cornstarch. I use Mondamin, which can be sprinkled directly into the hot sauce without forming lumps. If you’re unsure how the cornstarch you’re using reacts, and to ensure you get a smooth sauce, mix the cornstarch with a tablespoon of cold water before adding it to the milk sauce. The Brussels sprouts can also be served with mashed potatoes on the side. Enjoy your meal! The Brussels Sprouts with sauce and bacon recipe was proposed by MAYA on the recipe forum.
Ingredients: 500-600 g Brussels sprouts, 1 bunch of parsley, 1 onion, 600-700 ml milk, 1 tablespoon of starch, 2-3 tablespoons of sunflower oil, 300 g bacon, salt, pepper.
