Amazing Bacon and Brussels Sprouts

Are you just exhausted with the cult fanfare surrounding bacon? I mean, it is delicious, yes. But I find myself lumping it in with the overwhelming Mustache Trend that has swept the internet in the last year or so. Bacon is good. Really, really good, but do we need to talk about it so much? Well, at least for this post, yes. Then, no. Be quiet about bacon.

Unless you are sharing this recipe… then it’s okay.

I’ve hated Brussels Sprouts until Thanksgiving of last year, ironically, the first time I made them myself ::toots own horn:: Since then, I’ve eaten them relatively frequently, and since beginning my Paleo journey, I’ve eaten them a lot. So much, that I’m willing to say I’ve perfected them. That’s right. I’ll do what I want.

Bacon and Brussels Sprouts are one of the only foods that I put together on a plate and am equally excited about eating both items. I usually eat my favorite thing last (please don’t tell me if that’s strange), but when it comes to B & B (hopefully you’re still following with that abbreviation) I can’t wait to scarf down every rich morsel. Plus, it’s totally filling, versatile, and takes less than 20 minutes to make.

Comments:

• I don’t chop and mix my bacon in with the sprouts. Part of the joy in bacon is picking up the sticky, chewy, flavorful piece of meat and eating it bite by bite. At least I think so.
• I use honey in my recipe, if you are trying to nix the carbohydrates for Paleo or other meal planning, not a big deal if you omit it, but for the specific recipe, it’s sort of an important flavor component.
• I traditionally stick to salt and pepper on the sprouts themselves, but fresh garlic is good, too. Just remove the Bacon before adding it.
• You won’t notice a cook time for the bacon in my recipe. No bacon I’ve ever had has been sliced exactly the same width, and sometimes I branch out and get a different type of bacon, or want it crispier, so watch it and cook to your preference. I feel like a 15 minute pan of bacon to me might be a different kind of 15 minute pan to you.
• You can also throw all of this in a blender for a hearty smoothie. Just kidding. Don’t ever do that.

B&B: Damn Good Bacon and Brussels Sprouts, serves 2 (easily double for more)

Ingredients: 

• 1 cup halved fresh Brussels Sprouts
• 4 pieces Center Cut Bacon (or more, if you’re really hungry)
• 1/4 cup broth (can be beef or chicken)
• 2 tsp Honey
• Salt & Pepper to taste
• Hot Sauce, optional, but recommended

Method:

1. Place skillet on stove and turn heat on medium
2. Add bacon slices before pan is hot
3. Cook until side facing down is almost chewy
4. Drizzle bacon with honey on the side facing up, sprinkle with pepper
5. Flip bacon until bottom is browned and honey has caramelized (watch it, too long and it might darken a bit, but will still taste great)
6. Flip bacon, cook until brown
7. Add Brussels Sprouts to pan, flat side down
8. Remove Bacon and place in oven to keep warm
9. Add broth, stand back in case it pops
10. As broth evaporates, flip Brussels Sprouts to brown rounded side
11. Remove Sprouts, salt, pepper, hot sauce and devour

Sounds like a lot of flipping, eh? If you have your own bacon method, I’m sure it’s great, just don’t add the honey too soon or it will burn. If you don’t have broth on hand, also not a big deal. Just cook the sprouts in bacon fat and they’ll be just fine.

I’ve cooked B&B a lot of different ways, but this specific recipe has produced what I think is the Be All End All of easy, delicious meals. If you haven’t liked Bacon and Brussels Sprouts before, maybe you’ll love them now.

Blogger’s Note: I like to think of this recipe as one I’ve produced out of trial and creativity, but I can’t help but feel like I saw the addition of broth to the Brussels Sprouts somewhere or another. If you created the broth-in-sprouts component, I commend you, and am sorry I don’t know your name.