Seared Brussels Sprouts and Bacon

Seared Brussels Sprouts and Bacon
Staff Writer

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Most people think of roasting their Brussels sprouts, but this recipe has you pan-sear them so that their skin is even and crisp. The final addition of bacon and butter adds a salty bite and silky texture to the crispy sprouts. 

4
Servings
182
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Pounds  Brussels sprouts, halved
  • 2  Ounces  bacon, cooked and diced
  • 1  Tablespoon  butter
  • 1  Tablespoon  chopped flat-leaf parsley
  • 2  Tablespoons  olive oil
  • Kosher salt and black pepper, to taste

Directions

Add the olive oil to a large sauté pan and warm it over medium-high heat. When the skillet is just short of smoking, place the Brussels sprouts, cut side down, into the oil. Turn the heat to medium, and sear on 1 side until nicely browned, about 3 minutes. Turn the Brussels sprouts over and add the pre-cooked and diced bacon into the sauté pan. Cook until nicely browned and tender, about 3 minutes. Remove from the heat and place mixture into a serving bowl. Add the butter, parsley, salt, and pepper. Toss until the butter is melted and serve. 
 

Nutritional Facts

Total Fat
9g
13%
Sugar
1g
1%
Saturated Fat
1g
4%
Carbohydrate, by difference
21g
16%
Protein
9g
20%
Vitamin A, RAE
72µg
10%
Vitamin C, total ascorbic acid
169mg
100%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
61mg
6%
Choline, total
1mg
0%
Fiber, total dietary
9g
36%
Folate, total
280µg
70%
Iron, Fe
2mg
11%
Magnesium, Mg
46mg
14%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
143mg
20%
Selenium, Se
3µg
5%
Sodium, Na
56mg
4%
Water
210g
8%
Zinc, Zn
1mg
13%

Brussels Sprouts Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Brussels Sprouts Cooking Tip

Different vegetables have different cooking times – cook different types separately and then combine.