Ever had a Pan Roasted Brussel Sprout with Garlic and Bacon? If you are one of those people who doesn’t care for brussel sprouts you might want to give this a try. When overcooked it renders a pungent odor that some people don’t like so the first rule don’t overcook. Pan cooking brussel sprouts is easy and to enhance its flavor cook it in butter, garlic and bacon. You might change your mind about brussel sprouts once you’ve tried this simple recipe.
Pan roasted brussel sprouts with garlic and bacon can be served as a side dish or as a meal in itself. If I am watching my food intake majority of my plate is this dish with a 3 oz of steak or salmon. Instead of having rice I can have 2 cups of brussel sprouts for less calories.
Brussel sprouts belongs in the cabbage family. Once in a while, I see fresh brussel sprouts at Costco or Sams with its buds still attached to its stalk. See picture below. Per Wikipedia 80 to 85% of U.S. production goes to the frozen food market and the remaining 15-20% are for fresh consumption. One big stalk is too much for my household so half of the buds are stored in the freezer.
Benefits of Brussel Sprouts
One of the benefits of brussel sprouts is its low calorie. A cup is 38 calories only. Brussel sprouts are high in Vitamin C and contains other vitamins with very little fat. As it is healthy, people who take anticoagulants are advised not to consume an excess amount of this veggie as it contains Vitamin K, a blood-clotting factor. So if you are taking a blood-thinning medication, please consult your doctor when eating this veggie.
Tips in Cooking Brussel Sprouts
I really believe that eating brussel sprouts is an acquired taste. I know many people who doesn’t like it but if prepared or cooked right then they might change their minds or maybe not.
I’ve added fresh brussel sprouts with pork and shrimp soup and if it gets soggy then I don’t care for it. As soon as it is cooked and still crisp, I remove it from the soup stock and serve it on the side.
Sauteeing with other vegetables is also good. The key is to not overcook the buds or sprouts.
But one of the best way of cooking brussel sprout is pan or oven roasted. If I am preparing one or a couple of servings I usually roast it in the pan but with more servings I do it in the oven.
The first thing I do is fry the bacon bits in medium-low heat and retain some of the bacon fat. This bacon fat enhances the taste of the brussel sprouts. Add some butter and cook the garlic till golden and toss-in the brussel sprouts. The buds are cut in half and slowly cooked with lid on. When almost done remove the lid to brown it. Do not over cooked. Use a fork to check if it is cook through. Season with salt and pepper and serve while hot.
Depending on the size of buds, cooking time may vary. If you don’t want a soggy veggie be sure to have your timer on and check it once in a while. Enjoy!
How to Cook Brussel Sprouts
- 3 strips thick bacon cut into ¼ to ½ inch strips or bits
- 1/2 – 1 tablespoon butter
- 12 medium brussel sprouts similar sizes & cut in half
- 2 tablespoons garlic
- 2 tablespoons green onion
- Salt and ground black pepper to taste
Fry bacon in a pan over medium heat until crispy. When cook, move bacon towards the side of pan or if you prefer remove it from pan.
Retain some of the bacon fat. Add and melt butter over medium heat.
Add garlic and cook until golden.
Add brussel sprouts and cook until soft (not soggy) over medium-low heat. Cover pan with lid.
Poke with a fork to check if it is cook. When almost done, remove the lid and brown the brussel sprouts. Do not overcooked.
Season with salt and pepper. If you removed the bacon, toss it back in before serving.
Garnish with green onions.
Serve while hot.
Serving 1-2 people.
Do not overcooked brussel sprouts.