Steamed Brussels Sprouts with Bacon and Red Onions

A fresh and flavorful side dish, including for holiday meals Using a large saute pan to steam the Brussels sprouts will enable even and more rapid cooking assisting in preventing the vegetables from becoming overdone if well tended to. If not serving the Brussels Sprouts immediately and requiring reheating, they are best gently microwaved to prevent the outer leaves from changing color.

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

Adapted from spicedpeachblog.com

Ingredients

  • 1 1/2

    pounds Brussels sprouts, approximately

  • 6

    strips center cut bacon

  • 3

    Tablespoons bacon grease reserved from cooked bacon

  • 1

    Tablespoon Butter

  • 1

    small red onion, peeled and chopped

  • 1/2

    teaspoon kosher salt, or more to taste

  • 1/2

    teaspoon fresh cracked pepper

Directions

Cut the stem side off of each single Brussels sprouts, rinse vegetables with cold water and set aside. Chop red onion. Cook the center cut strips of bacon until crispy browned, transfer to a paper towel to absorb grease, then chop bacon into bits on a cutting board. Let remaining grease from the bacon firm in the cooking pan, once solidified, transfer to a small bowl. In a large 12-16 inch saute pan fill one quarter of the way up with water and bring to a boil. Place the steamer basket into the pan of boiling water then top off with all of the Brussels sprouts. Place a lid loosely over the steamer (the lid may not be high enough but may sit slightly ajar over the vegetable steamer. On high heat, cook Brussels sprouts for four to five minutes with the lid on, then remove the lid, test for doneness using a fork, then continue cooking for another few minutes or longer until a fork just glides tenderly through to the other side. While the Brussels sprouts are cooking, heat another saute pan large enough to fit all of the sprouts as close to one layer as possible, scoop in 3 Tablespoons of the Bacon Fat with 1 Tablespoon of Butter then pour in the pieces of chopped onion cooking on low temperature until softened. Just before Brussels sprouts are cooked scrape the chopped bacon bits into the cooked red onion and stir together. Tumble the Brussels sprouts right on into the saute pan and stir well with the onion and bacon bits letting the bacon grease lightly film the outside of the sprouts giving a nice shine to the green vegetables. Sprinkle in the salt and pepper, stir through and taste for any additional desired seasonings.

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