Vegetables, Southern Sides
Southern
Yield: 4
Author: Tammy Nichols
Bacon Brussels Sprouts - Master Cookbook Recipe # 688

Bacon Brussels Sprouts - Master Cookbook Recipe # 688

This dish perfectly balances the salty crunch of bacon with a sweet and tangy glaze made from apple cider vinegar and sugar. It’s a quick-sauté method that transforms fresh sprouts into a savory side dish that even the pickiest eaters will love!

This is recipe #688 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 15 minTotal time: 25 min
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Ingredients

  • 16 oz. Fresh Brussels sprouts, washed and halved
  • 2-3 slices Bacon, chopped
  • 1/2 small Onion, sliced thin
  • 1 cup Hot water
  • 1 1/2 Tbsp Sugar
  • 1 1/2 Tbsp Apple cider vinegar
  • Salt and black pepper to taste

Instructions

  1. Crisp the Bacon: Place the chopped bacon in a preheated skillet. Cook on medium-high heat until it reaches a beautiful golden brown.
  2. Save the Flavor: Remove the cooked bacon from the skillet, but make sure to leave that delicious bacon grease behind,that’s where the flavor starts!
  3. Prepare the Glaze: In a small bowl or measuring cup, combine the hot water, sugar, and apple cider vinegar. Stir until the sugar is dissolved.
  4. Sauté: Add the Brussels sprouts and sliced onions to the skillet with the bacon grease. Sauté for about 3 minutes to get a head start on the color.
  5. Simmer & Steam: Pour the water mixture over the sprouts. Simmer until all the liquid has evaporated, allowing the sprouts to soften.
  6. The Sizzle: Once the liquid is gone, let them sizzle in the skillet for a couple of extra minutes to get those nice browned edges.
  7. Finish & Serve: Turn off the heat. Crumble the reserved bacon on top, add your salt and pepper, and give it a good stir.

Notes

Tammy’s Tips:

When you're halving your sprouts, try to keep them relatively similar in size so they cook evenly during that simmer stage. If you like a little extra texture, you can let them sizzle just a bit longer at the end to get a deeper char,it really brings out the sweetness of the glaze! This recipe is a wonderful companion to a roast chicken or even a simple weeknight pork chop.


Nutrition Facts

Calories

464

Fat

14 g

Sat. Fat

5 g

Carbs

85 g

Fiber

4 g

Net carbs

81 g

Sugar

62 g

Protein

6 g

Sodium

315 mg

Cholesterol

13 mg