When it comes to versatile and delicious vegetables, Brussels sprouts often take the spotlight. These miniature cabbages pack a punch in terms of flavor and can be prepared in various ways to cater to different tastes. In this recipe, we will explore a simple yet delightful method of roasting Brussels sprouts in a skillet with bacon, creating a smoky and savory dish that will leave your taste buds craving for more. Let’s dive into the recipe and discover the steps to make these delectable roasted Brussels sprouts.
How to Prepare Roasted Brussels Sprouts?
To create this mouthwatering dish, you will need the following ingredients:
- 1 pound Brussels sprouts, trimmed and halved, or more to taste
- 1 tablespoon balsamic vinegar, or more to taste
- 4 slices thick-cut bacon, sliced into 1/4-inch strips, or more to taste
- ½ cup chicken stock, or more as needed
- 1 clove garlic, thinly sliced, or more to taste
- 1 tablespoon butter, or to taste
- Salt and ground black pepper to taste
Step by step directions
Now, let’s get started with the step-by-step process of making roasted Brussels sprouts in a skillet:
Step 1: Cook the Bacon: Place the bacon in a large skillet over medium-low heat and cook until it becomes crispy, usually around 10 minutes. Once the bacon is cooked, transfer it to a paper towel-lined plate to drain the excess grease. Remember to reserve the bacon grease in the skillet, as it will add an incredible smoky flavor to the Brussels sprouts.
Step 2: Sauté the Brussels Sprouts: Increase the heat to medium-high under the skillet. Add the halved Brussels sprouts to the bacon grease and sauté them until they become lightly browned, which usually takes about 2 to 3 minutes. Stir them occasionally to ensure even cooking.
Step 3: Fragrant Garlic: Add the thinly sliced garlic to the skillet with the Brussels sprouts. Continue sautéing until the garlic becomes fragrant, which typically takes around 1 to 2 minutes. Be careful not to burn the garlic, as it can turn bitter.
Step 4: Simmer with Chicken Stock: Pour the chicken stock over the Brussels sprouts mixture, ensuring that it covers the vegetables. Cover the skillet with a lid and allow the mixture to simmer until the Brussels sprouts turn bright green, which usually takes approximately 4 to 5 minutes. The steam from the chicken stock will help to cook the sprouts and infuse them with flavor.
Step 5: Evaporate and Tenderize: Remove the lid from the skillet and continue simmering the Brussels sprouts until the liquid has evaporated and the sprouts have become tender. This process usually takes an additional 5 minutes. Keep an eye on the skillet to prevent overcooking or burning.
Step 6: Final Touches: Once the Brussels sprouts are tender and the liquid has evaporated, remove the skillet from heat. Add the cooked bacon back into the skillet, along with the butter, balsamic vinegar, salt, and ground black pepper. Stir the mixture until the butter is melted, ensuring that all the ingredients are evenly distributed.
Can I use turkey bacon instead of regular bacon?
Absolutely! Turkey bacon can be used as a healthier alternative to regular bacon. It will provide a slightly different flavor but will still add a delicious smokiness to the dish.
Can I make this recipe vegetarian-friendly?
Yes, you can make this recipe vegetarian-friendly by omitting the bacon and using vegetable stock instead of chicken stock. You can so add some smoked paprika or liquid smoke to achieve a smoky flavor.
How can I make the Brussels sprouts crispier?
If you prefer your Brussels sprouts to be crispier, you can increase the cooking time during the sautéing process. Simply cook them for a few additional minutes until they reach your desired level of crispness.
Can I roast Brussels sprouts in the oven instead of using a skillet?
Absolutely! While this recipe focuses on skillet-roasting, you can also achieve delicious roasted Brussels sprouts by baking them in the oven. Preheat the oven to 400°F (200°C), toss the halved Brussels sprouts in olive oil, salt, and pepper, and spread them on a baking sheet. Roast for approximately 20-25 minutes or until they are golden brown and crispy.
Roasted Brussels Sprouts (Skillet)
- 1 pound Brussels sprouts trimmed and halved, or more to taste
- 1 tablespoon balsamic vinegar or more to taste
- 4 slices thick-cut bacon sliced into 1/4-inch strips, or more to taste
- ½ cup chicken stock or more as needed
- 1 clove garlic thinly sliced, or more to taste
- 1 tablespoon butter or to taste
- salt and ground black pepper to taste
- Place bacon in a large skillet over medium-low heat; cook until just crisp, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.
- Increase heat to medium-high under skillet; saute Brussels sprouts in the bacon grease until lightly browned, 2 to 3 minutes. Add garlic to Brussels sprouts; saute until garlic is fragrant, 1 to 2 minutes.
- Pour chicken stock over Brussels sprouts mixture and cover skillet with a lid; simmer until Brussels sprouts are bright green, 4 to 5 minutes. Remove lid and continue simmering until liquid is evaporated and sprouts are tender, about 5 more minutes.
- Remove skillet from heat and stir bacon, butter, vinegar, salt, and pepper into Brussels sprouts mixture until butter is melted.