Boiling Brussel sprouts before pan frying them till golden brown is the best and the most delicious method. The perfect texture every time!
Prep Time15mins
Cook Time20mins
Total Time35mins
Course: Side Dish
Cuisine: American
Keyword: brussel sprout
Servings: 2
Calories: 110kcal
Author: Namiko Chen
Ingredients
10Brussel sprouts
2tspkosher salt (Diamond Crystal; use half for table salt)(for boiling Brussel sprouts)
1Tbspextra-virgin olive oil
2slicesapplewood smoked bacon(cut into ½ inch (1.3 cm) slices)
2-3stringsthymes
2tspapple cider vinegar
⅛tspkosher 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.