Bacon-Braised Brussels Sprouts


Brussels sprouts. Even the name is not that appealing. I never once had these growing up and as an adult feared them. I don't know what I thought they would taste like, but I knew it couldn't be good. I carefully avoided these things until my 40s when I saw Tyler Florence make them on Tyler's Ultimate. Now it's no secret that that man could probably make kitty-poo on toast and I would try it, so why not Brussels Sprouts?

This recipe was the perfect introduction to this amazingly delicious vegetable. They are just like little yummy cabbages, but heartier. I am hooked.

This is a fairly easy recipe and I highly recommend it whether you have tried Brussels sprouts or not.

Ingredients

  • 1 1/2 pounds Brussels sprouts, washed,trimmed, and cut in half
  • 4 ounces (about 1/2 cup) bacon, cut into small squares
  • 1 clove garlic, peeled and smashed
  • 2 cloves garlic, roughly chopped
  • 4 sprigs thyme
  • 2 sprigs thyme, leaves only, chopped
  • 2 cups low-sodium chicken stock
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons balsamic vinegar
  • 1/2 cup grated Parmigiano-Reggiano
  • 1 cup panko bread crumbs
  • 2 sprigs rosemary, leaves only, chopped
  • Extra-virgin olive oil
Instructions
  1. Preheat oven to 350 degrees F.
  2. Take a large pan and set over medium-high heat.
  3. Add bacon and cook until fat renders - 2 to 3 minutes.
  4. Add the smashed garlic clove, thyme sprigs and Brussels sprouts and cook gently until slightly caramelized.
  5. Add stock and reduce heat to a simmer.
  6. Season with salt and a little pepper, cover and simmer for 12 to 15 minutes until tender.
  7. Remove lid and add a splash of vinegar and reduce until syrupy - 2 to 3 minutes.
  8. After Brussels sprouts are done cooking, put them in oven safe dish.
  9. In a large bowl toss panko with rosemary, thyme leaves and chopped garlic, then drizzle with a little olive oil and salt and pepper.
  10. Sprinkle panko mixture and Parmigiano over Brussels sprouts and bake in a hot oven until golden and crispy.


Notes

If you have birds, they LOVE LOVE LOVE uncooked Brussels Sprouts. I chop off the ends and peel off each layer like little pieces of lettuce. They all go nuts! Brussels Sprouts are also very good for them, so pick up a few extras for your little feathered friends.

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About Sean & Joey

Joey and I are just a couple of guys living in San Francisco. I love cooking and we both like trying new things. Planning our meals is one of our "together" things. I hope you enjoy our blog! - Sean

Dedication

This blog is dedicated to the two most important people in my life - my mom, Ernee Jean O'Brien, and my partner Joey Concepcion. They both have showered me with unconditional support and love and have always encouraged me to be myself. I will always miss my mom and I don't know what I would do without Joey.

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