Creamy Brussels Sprouts with Bacon
Tender, golden Brussels sprouts simmered in a rich, creamy sauce with crispy-edged bacon and sautéed onions. This easy, flavorful side dish comes together in just 30 minutes and makes a delicious addition to Thanksgiving, Christmas, or any family dinner.
Ingredients
- 800 g Brussels sprouts trimmed, any damaged outer leaves removed, and halved
- 5 slices bacon finely chopped
- 50 ml heavy whipping cream
- 100 ml chicken stock ( or vegetable stock)
- 2 tbsp olive oil
- 60 g butter
- 1 onion finely chopped
- salt to taste
- freshly ground black pepper to taste
Instructions
For the onion and Brussels sprouts:
- Heat the olive oil and butter in a large skillet over medium heat until the butter has melted. Avoid letting the butter burn.
- Add the onion and cook for 2–3 minutes, stirring, until softened and translucent.
- Add the Brussels sprouts, season lightly with salt and pepper, and cook for 5–6 minutes, turning occasionally, until lightly golden. Avoid overcrowding the pan; if necessary, brown the sprouts in batches, then return them all to the skillet before adding the bacon.
For the bacon and sauce:
- Add the bacon and cook for another 3–4 minutes, stirring, until cooked through and lightly coloured.
- Pour in the stock and cream and bring to a gentle simmer. Cook for 5–6 minutes, or until the Brussels sprouts are tender but still hold their shape and the sauce has thickened slightly. Larger sprouts may need a few extra minutes; if the pan becomes dry before they are tender, add a splash of water or stock.
To serve:
- Taste and adjust the seasoning, allowing for the saltiness of the bacon and stock. Serve hot with freshly ground black pepper.
Notes
Tips:
- For softer Brussels sprouts, blanch them in salted boiling water for 2–3 minutes before adding them to the skillet. Drain thoroughly and reduce the final simmering time as needed.
- Keep the heat moderate when cooking with butter. Adding olive oil does not prevent the milk solids in butter from burning.
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