Brussel Sprouts. There are few vegetables that can illicit the range of emotions like these mini cabbages. BUT this recipe for glazed brussel sprouts is sure the sway you in their direction.
Love ’em or hate ’em?
Back in the day, I thought I hated brussel sprouts. You see, I had only had steamed, previously frozen and therefore watery, brussel sprouts. I simply didn’t know what I was missing, and it was sad.
BUT since these petite leafy greens are so hot right now, I have experienced a whole new side to the trendiest veggies around. Turns out they are SO much better when roasted or sautéed and topped with yummy accoutrements like cheese or bacon… go figure!
A Simple side dish at its best
I don’t know about y’all, but sometimes getting veggies on the plate that my kids will actually eat is a challenge. Now, I cannot claim that my 5 year-old loves these glazed brussel sprouts as much as I do, but he will tolerate them and actually eat a few bites. I call that a win.
Also, this is a pretty quick side to throw together as your main dish is cooking. Really, cooking the bacon is probably what takes the longest, but that is why I cook my bacon in the oven on Sundays. I keep the precooked bacon layered with paper towels in the fridge. Then it’s always ready for a quick addition to anything that needs a lil’ bacon.
I also use the pre-washed and shaved brussel sprouts from HEB because while they may be tasty, brussel sprouts are a little bit of a pain to wash and cut from scratch. This solves that issue and is totally worth the extra money to me! But you can definitely buy a bag of whole brussels and just slice them thinly.
I would love to hear how YOU feel about brussel sprouts! Tell me in the comments!
- 10-12 oz of shaved brussel sprouts
- 4 slices of thick cut bacon (do a few more if you are using thinner bacon)
- olive oil
- 2 Tbsp apple cider vinegar
- 2 Tbsp real maple syrup (Aunt Jemimah won't work)
- 1 tsp soy sauce
- salt and pepper
- Fry bacon until crispy and brown in a heavy bottom pan.
- Remove, drain on paper towels, and crumble. Set aside.
- Pour out most of the bacon grease, leaving a little bit in the pan. Add a swirl of olive oil and the brussel sprouts. Season with salt and pepper.
- Cook them on med-high until they start to get tender- about 5 mins. Put a lid on to steam them a bit as you mix the glaze.
- As the sprouts cook, mix together the glaze ingredients in a small bowl.
- Add the glaze to the hot pan and continue to cook down until most of the liquid is cooked down and the sprouts are softened and are starting to caramelize.
- Stir in bacon crumbles and taste for salt and pepper. Add more as needed.
- Serve immediately.