Recipe courtesy of The Barbecue Joint
Brussels Sprouts with Garlic and Bacon
Total:
1 hr
Prep:
10 min
Inactive:
30 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
1 hr
Prep:
10 min
Inactive:
30 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • Kosher salt
  • 4 cups whole Brussels sprouts
  • 8 slices molasses-cured shoulder bacon or regular bacon
  • 6 cloves garlic, chopped
  • Freshly ground black pepper

Directions

Fill a large saucepan with water, add a pinch of salt, and bring to a boil. Add the Brussels sprouts and cook them for about 8 minutes. Remove the sprouts from the heat, drain, and then chill them in the refrigerator. Slice the sprouts in half when they have cooled.

In a large skillet, cook the bacon over medium heat until it is done. Discard all but 2 tablespoons bacon fat and grease from the pan, leaving the 2 tablespoons in the pan. Add the garlic and cook for a few minutes over medium-low heat until fragrant. Add the sprouts and cook until heated through. Season the sprouts with kosher salt and fresh black pepper, to taste.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of The Barbecue Joint

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Brussels Sprouts Supreme

Recipe courtesy of Marcela Valladolid

Miso-Roasted Brussels Sprouts

Recipe courtesy of Tia Mowry

Balsamic and Parmesan Roasted Brussels Sprouts

Recipe courtesy of Justine Simmons

Brussels Sprout Salad with Bacon and Pecans

Recipe courtesy of Tia Mowry

Roasted Brussels Sprouts with a Bacon, Mustard and Walnut Vinaigrette

Recipe courtesy of Michael Symon

Brussels Sprouts

Recipe courtesy of Pubbelly

Caramelized Brussels Sprouts with Sherry-Dijon Vinaigrette

Recipe courtesy of Bryan Voltaggio|Michael Voltaggio

Grilled Brussels Sprout Salad with Pecans, Pomegranates and Blue Cheese

Brussels Sprouts, Kale and Celery Root Gratin

Recipe courtesy of Treva Chadwell

On TV

So Much Pretty Food Here