Perfectly Sautéed Brussels Sprouts with Crispy Bacon Balsamic Glaze
Recipe Introduction
Quick Hook: Fancy Some Proper Sprouts?
Do you ever feel like Brussels sprouts get a bad rap? Honestly, they're lush. This recipe for Sautéed Brussels Sprouts will change your mind. The balsamic glaze is banging. Trust me.
Brief Overview: Not Your Nan's Sprouts
These aren't those sad, soggy sprouts you might remember. This recipe for Sautéed Brussel Sprouts hails from modern kitchens. This recipe is dead easy, taking only around 35 minutes to rustle up.
It serves four.
Main Benefits: Healthy AND Delicious? Sorted!
Healthy Brussel Sprouts are packed with vitamins. They are lush with bacon and balsamic glaze. This dish is perfect for a Sunday roast.
What makes these pan-fried Brussels Sprouts special is the crispy texture and amazing flavor combo.
Let's Talk Ingredients: What You'll Need
Right, gather your bits and bobs. You'll need 1.5 lbs Brussels sprouts, 4 slices of bacon, olive oil, balsamic vinegar, maple syrup, salt, pepper, and some parsley if you're feeling fancy.
It’s that straightforward, innit?
Get the Bacon Crispy: Crucial First Step
Dice up that bacon and get it in a cold pan over medium heat. Cook until crispy. Take the bacon out and set it aside.
Make sure to keep that lovely bacon fat in the pan. It's key.
Sauté Like a Pro: The Golden Rule
Crank up the heat to medium high and add the olive oil. Chuck in those sprouts, cut-side down. Now, this is important: don't overcrowd the pan.
For the Best Way to Cook Brussels Sprouts , do it in batches if you need to. You want them properly browned.
Balsamic Magic: Making the Glaze
While those Caramelized Brussels Sprouts are doing their thing, whisk together the balsamic vinegar and maple syrup in a small bowl. Trust me, this Balsamic Brussel Sprouts glaze is the business.
Final Touches: Bringing It All Together
Once the sprouts are cooked, turn the heat down. Pour over that balsamic glaze and add the bacon back in.
Toss it all together until everything is nicely coated. Season with salt and pepper. Garnish with parsley. Serve up this Easy Brussels Sprouts Recipe immediately.
It is lush with anything.
Ingredients & Equipment: Let's Get This Show on the Road!
Alright, so you're ready to make some seriously banging Sautéed Brussels Sprouts ? Brilliant! Before we get started, let's make sure you've got everything you need.
I'm talking ingredients and kit. Trust me, being prepared makes all the difference. You don't wanna be scrambling halfway through!
Main Ingredients for Our Sautéed Brussel Sprouts
Here's the lowdown on what you need. Don't skimp on quality where it counts, yeah?
- Brussels sprouts: 1.5 lbs (680g) . Fresh is best, obvs. You want them firm, tightly packed, and a vibrant green. Avoid the ones that look yellowing or sad. You know the ones.
- Thick cut bacon: 4 slices (approx. 115g) . Get some decent bacon. It's worth the splurge. Look for good marbling, that fat is flavour!
- Olive oil: 2 tablespoons (30ml) . Extra virgin, if you're fancy.
- Balsamic vinegar: 1/4 cup (60ml) . The good stuff! A syrupy consistency is what we want, a really good balsamic makes the balsamic brussel sprouts pop.
- Maple syrup (or honey): 1 tablespoon (15ml) . Go for the real deal maple syrup if you can.
- Salt: 1/4 teaspoon (1.25ml) , or to taste. Sea salt is my go to.
- Black pepper: 1/4 teaspoon (1.25ml) , or to taste. Freshly ground is always better.
- Fresh parsley (optional): 1 tablespoon (15ml) , chopped. For a bit of freshness.
Seasoning Notes: The Magic Touch
Okay, so essential spice combinations aren't really a thing here. It's all about the balsamic glaze . That's where the magic happens.
For flavor enhancers and aromatics , bacon fat is key. Don't drain it all off! And for quick substitution options , if you haven't got balsamic, a splash of red wine vinegar and a tiny bit of brown sugar can work.
Equipment Needed: Keep it Simple
Right, you don't need a load of fancy gear for this. Honestly, this easy brussel sprouts recipe is a doddle.
- Large skillet (preferably cast iron): Cast iron gives the best sear, hands down.
- Cutting board: Essential for chopping those sprouts.
- Chef's knife: A good knife makes life so much easier.
- Measuring cups and spoons: Accuracy is key!
- Spatula or tongs: For flipping those sprouts.
If you haven't got a cast iron skillet, don't sweat it. Any large skillet will do. Just make sure it's big enough to hold all the Brussels sprouts without overcrowding.
Overcrowding = steamy, not crispy, and nobody wants that! So there you have it. Now you're totally prepped to make the best way to cook brussel sprouts and pan-fried brussel sprouts you've ever tasted! Get to it!
Cooking Method: Sautéed Brussels Sprouts Perfection
Honestly, who doesn't love a good side dish? And what's more impressive than transforming humble Brussels sprouts? I’m talking perfectly Sautéed Brussels Sprouts , the kind that even your picky Uncle Barry would gobble up.
Forget sad, mushy sprouts we're aiming for crispy, caramelized goodness.
Prep Like a Pro: Mise en Place is Key
Essential prep is your best friend. Trim 1.5 lbs of Brussels sprouts. Halve them lengthwise. Dice 4 slices of thick cut bacon.
Honestly, this part is therapeutic. Measure out 2 tablespoons of olive oil, 1/4 cup of balsamic vinegar, and 1 tablespoon of maple syrup.
Having everything ready means smooth sailing when the heat is on. This is the essential mise en place .
Time saving tip: Prep your sprouts and bacon the day before! Store separately in the fridge. Safety reminder: Always use a sharp knife and watch those fingers.
Sautéed Brussels Sprouts: step-by-step Brilliance
Ready to get cooking? Here's how to get the Best Way to Cook Brussels Sprouts :
- Fry that bacon. Put diced bacon in a cold skillet. Cook over medium heat until crispy. Set bacon aside. Keep the bacon fat in the pan. Bacon fat is liquid gold!.
- Turn up the heat. Increase the skillet heat to medium high. Add 2 tablespoons olive oil. Then, add sprouts, cut-side down. Work in batches if needed.
- Don’t be afraid of colour. Sauté until deeply browned. It should take about 8- 10 minutes . Flip and cook until tender crisp.
- Make the magic happen. Whisk together 1/4 cup balsamic vinegar and 1 tablespoon maple syrup. This balsamic brussel sprouts glaze is divine!
- Combine and coat. Reduce heat to low. Pour that glaze over the sprouts and bacon. Toss to coat. Cook for 1- 2 minutes . Let the glaze slightly thicken.
- Season and serve. Season with salt and pepper to taste. Sprinkle with parsley if you want to be fancy. Serve immediately.
Pro Tips for Next Level Sprouts
Want to take your Sautéed Brussel Sprouts to the next level? A key technique is not overcrowding the pan. Sprouts need space to brown, or they will steam.
Also, don't be afraid of high heat! That's how we get that amazing Crispy Brussels Sprouts Recipe effect.
The most common mistake? Not browning them enough. The darker, the better. For a quick shortcut, use pre-cut sprouts. If you want to do ahead, Roast the sprouts, them quickly sauté them!
So, there you have it my no-fail method for pan-fried Brussels Sprouts . These Healthy Brussel Sprouts are seriously addictive. Enjoy!.
Recipe Notes For The Best Sautéed Brussels Sprouts
Right, so you're about to make some banging Sautéed Brussels Sprouts . Here are a few extra bits. These will help you make them amazing .
I've learned all this stuff through trial and error. Trust me, you want these tips.
Serving Them Up Like A Pro
Honestly, presentation matters! A pile of brown sprouts? Nah. Think about the colours. How about plating your Balsamic Brussel Sprouts over a smear of creamy mashed sweet potato? Or maybe with some toasted pecans scattered on top?
For drinks, a crisp apple cider or a light Pinot Noir works a treat. These Healthy Brussel Sprouts make a meal with roasted chicken.
Storage Savvy
Got leftovers? No worries. Pop the pan-fried Brussels Sprouts in an airtight container. Keep them in the fridge for up to three days. I find they are still delicious cold!
Freezing isn't ideal as they can get a bit mushy. But if you must, make sure they're completely cool. Reheat in a hot pan. This will help re-crisp them.
Mixing It Up a Bit
Fancy a twist? Ditch the bacon. Swap it out for some toasted almonds or walnuts. Suddenly, it's vegan. BOOM!
If you're watching the carbs, use a sugar-free syrup instead of maple. You'll still get that lovely sweetness. During autumn, I sometimes add roasted squash. It's delicious, and adds colour!
Nutritional Nitty Gritty
Sautéed Brussel Sprouts are actually good for you! They're packed with fiber and vitamins. Think of them as tiny green health bombs! One serving gives you about 220 calories.
This makes them a guilt free side.
Look, cooking isn't scary. It's all about having a go. Even if your first batch isn't perfect, you'll learn something.
Now go make some epic Caramelized Brussels Sprouts ! You got this! Discover The Best Way to Cook Brussels Sprouts .
Frequently Asked Questions
Why are my Sautéed Brussels Sprouts soggy instead of crispy?
Soggy sprouts are a common problem, a bit like a soggy bottom on a Great British Bake Off cake! The main culprit is usually overcrowding the pan. This lowers the pan temperature and causes the sprouts to steam instead of sauté, just like our recipe suggests.
Make sure to sauté them in a single layer and work in batches if needed, giving them enough space to brown properly. Also, ensure they're well dried before they hit the pan; water is the enemy of crispiness!
Can I make Sautéed Brussels Sprouts ahead of time?
While freshly made Sautéed Brussels Sprouts are definitely the best, you can prep some of the ingredients in advance to save time. Trim and halve the sprouts a day ahead and store them in an airtight container in the fridge. You can also cook the bacon in advance.
However, it's best to sauté the sprouts and make the balsamic glaze just before serving to ensure they're perfectly crispy and the glaze is at its best. A bit like a good cuppa, best enjoyed fresh!
What other ingredients go well with Sautéed Brussels Sprouts besides bacon?
Bacon is a classic pairing, but there are loads of ways to jazz up your Sautéed Brussels Sprouts! Try adding toasted nuts like pecans or walnuts for a lovely crunch and nutty flavor.
Other delicious additions include dried cranberries or pomegranate seeds for a touch of sweetness and color, or a sprinkle of grated Parmesan cheese for a savory kick. You could even add some roasted garlic for extra depth of flavor, a bit like a Jamie Oliver recipe!
How do I store leftover Sautéed Brussels Sprouts? And how long do they last?
Store any leftover Sautéed Brussels Sprouts in an airtight container in the refrigerator. They'll generally keep for 3-4 days. Keep in mind that they will lose some of their crispness as they sit.
To reheat, you can pan-fry them briefly to try and crisp them up again, or simply microwave them though microwaving won't bring back the original texture. It's a bit like reheated chips never quite the same, but still tasty!
Are Sautéed Brussels Sprouts healthy?
Absolutely! Brussels sprouts are nutritional powerhouses, packed with vitamins, minerals, and fiber. They're a good source of Vitamin C, Vitamin K, and antioxidants. While the bacon and balsamic glaze add flavor and some extra calories, you can adjust the amounts to suit your dietary needs.
Consider using turkey bacon for a leaner option or reducing the amount of maple syrup in the glaze. Just remember, moderation is key, as my Auntie always said while reaching for another biscuit!
I don't have balsamic vinegar; is there a good substitute for these Sautéed Brussels Sprouts?
If you're fresh out of balsamic, don't fret! A good substitute would be a combination of red wine vinegar and a touch of brown sugar or honey to mimic the sweetness and tang. You could also use apple cider vinegar with a little maple syrup. Just experiment with the ratios to find the flavor that works best for you.
Think of it as a culinary "make do and mend" situation a true British approach!
Perfectly Sauteed Brussels Sprouts With Crispy B
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 220 |
|---|---|
| Fat | 14g |
| Fiber | 5g |
