I love brussels sprouts and broccoli. The crunch in the bite, the sensory experience of their odd characteristics, and the healing benefits make me smile. I really don’t understand why there are so many who avoid eating them. To entice my friends who try to avoid these wonderful vegetables, I add high flavor ingredient such as balsamic vinegar, or a sweet and spicy sauce. Either way they are delicious and I would like to share my brussels sprouts and broccoli with bacon recipe with you to remind you that these vegetables are here – and it’s time to enjoy them.
This is a great dish for Sunday suppers or holiday dinners. It’s tough to mess up, you just sauté the bacon, add the brussels sprouts and broccoli to the bacon fat and roast for 20-30 mins, throw in the bacon once the vegetables are done, and there you have it! Poetry in a bowl. I bet you start eating it as soon as it’s done. I bet you do.
If you are still not convinced, perhaps you are like some of my friends and need enticing. If that is the case, dress your roasted brussels sprouts and broccoli with bacon with a sauce. You can avoid the work and buy something store bought like an Asian sweet and spicy sauce. Or you can create a rich and sweet balsamic sauce with balsamic vinegar, honey and butter and chillies or red pepper flakes. Pour over your roasted vegetables and toss. You now have this wonderful juicy vegetable side dish that everyone will love – trust me.
I’m hoping you will try this recipe, and share it with others who shy away from brussels sprouts and broccoli. I think this side dish will make them converts, and you the hero in their “hey I love brussels sprouts and broccoli” story.
- 1 lb brussels sprouts
- 1 lb brocoli
- 8 oz smoked bacon slab
- 1 tbsp unsalted butter
- Large skillet
- Large slotted spoon
- Trim ends of brussels sprouts and remove any yellow, wilting leaves.
- Cut brussels sprouts in half, lengthways, then wash and drain.
- Cut broccoli florets from stalks into bite size pieces, leaving an inch stalk on each piece.
- Wash broccoli florets and drain.
- Lay broccoli and brussels sprouts halves on paper towels to dry.
- Remove the rind from the bacon slab, but be sure to leave the fat directly below it in tact.
- Cut bacon slab into 1/2 inch strips (lardons).
- Heat skillet and once hot, drop in lardons and sauté until golden. Be careful not to overcook to too crispy as the lardons will become tough to bite.
- Remove lardons from skillet using a slotted spoon and place onto paper towel to drain excess fat, leaving bacon fat in skillet.
- Ensure brussels sprouts and broccoli is dry, and then drop into skillet with the bacon fat and add butter.
- Place in preheated oven at 450 for 30 mins, making sure to shake skillet around every 10 mins to brown vegetables evenly.
- Remove from oven once brussels sprouts and broccoli are browned but still have a nice bite.
- Serve as is or add sweet spicy sauce.