- Alton Brown born (1962)
Seared Brussels Sprouts and Bacon
- 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
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.
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.