Seared Brussels Sprouts and Bacon

Seared Brussels Sprouts and Bacon
Staff Writer
Shutterstock

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
177
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
10g
14%
Sugar
7g
8%
Saturated Fat
7g
29%
Cholesterol
3mg
1%
Carbohydrate, by difference
20g
15%
Protein
7g
15%
Vitamin A, RAE
90µg
13%
Vitamin C, total ascorbic acid
141mg
100%
Vitamin K (phylloquinone)
318µg
100%
Calcium, Ca
84mg
8%
Choline, total
93mg
22%
Fiber, total dietary
6g
24%
Folate, total
137µg
34%
Iron, Fe
3mg
17%
Magnesium, Mg
47mg
15%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
136mg
19%
Selenium, Se
4µg
7%
Sodium, Na
645mg
43%
Water
216g
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.