This is a simple dish that really packs a punch of flavor. It is a perfect side dish for your holiday meals and works well with just about anything. Caramelizing the outside of the Brussels sprouts is key! This is what brings out the flavor of the Brussels sprouts and gives them a nice crispy texture. 

 

If you thought you hated Brussels sprouts, this recipe will change your mind. Most people who do not like them have only eaten soggy, mushy Brussels sprouts. Yuck! This recipe is a game-changer. 

 

Yield 4 servings

 

16 oz. Brussels sprouts

3 Tbsp olive oil or avocado oil

¾ lb. thick-cut bacon 

1 lemon, zested

Salt and pepper to taste

 

Wash, pat dry, and cut the ends off the Brussels sprouts. Slice them in half lengthwise. 

 

Slice the bacon into small cubes.

 

In a large skillet on medium-high heat, place the bacon pieces evenly on the bottom of the pan. Let the bacon brown and crisp up. Only stir occasionally. Once all the pieces are golden brown, remove the bacon from the skillet and place them on a paper towel covered plate to drain.

 

Discard any remaining grease left in the skillet. Add the oil into the same skillet and heat it on high heat. Add the Brussels sprouts. Do not overcrowd the pan. They need to all be in a single layer. Turn the heat down to medium-high heat and sauté until both sides are a deep golden brown. You can use tongs to turn them over individually as they brown. Don’t over stir, or they will not brown, and instead, they will become mushy. 

 

Once they are brown, take the skillet off the heat, add the bacon, and stir to combine. Season with salt and pepper and serve. 

 

I often make extras because we love to eat these as leftovers at lunch and yes, even for breakfast!

 

Just Salt It, and enjoy!