Brussel Sprouts with Bacon
Boiling Brussel sprouts before pan frying them till golden brown is the best and the most delicious method. The perfect texture every time!
Servings: 2
Calories: 110kcal
Ingredients
- 10 Brussel sprouts
- 2 tsp kosher salt (Diamond Crystal; use half for table salt) (for boiling Brussel sprouts)
- 1 Tbsp extra-virgin olive oil
- 2 slices applewood smoked bacon (cut into ½ inch (1.3 cm) slices)
- 2-3 strings thymes
- 2 tsp apple cider vinegar
- ⅛ tsp kosher salt (Diamond Crystal; use half for table salt)
- freshly ground black pepper
Instructions
- Gather all the ingredients. Bring a large pot of water to a boil and add 2 tsp salt.
- Trim the bottom of Brussel sprouts, leaving the core intact, and cut in half.
- When the water boils, add the Brussel sprouts and cook uncovered for 6 minutes, until crisp-tender. Drain in a colander and set aside.
- Heat a large frying pan on medium heat and cook bacon, stirring occasionally, until it gets crispy. Then remove the bacon to a plate, leaving the bacon oil in the pan.
- Heat the pan on medium-high heat. Add Brussel sprouts and thyme in the same pan. Cook, stirring occasionally, for 5 minutes or until they are golden brown.
- Stir in the apple cider vinegar and season with salt and pepper. Put the bacon back in the pan to toss it all together and serve warm.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.
Notes
The recipe is adapted from Food Network.
Nutrition
Calories: 110 kcal · Carbohydrates: 1 g · Protein: 1 g · Fat: 11 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 7 mg · Sodium: 703 mg · Potassium: 32 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 52 IU · Vitamin C: 2 mg · Calcium: 5 mg · Iron: 1 mg