Here’s a quick and easy side dish that’s a fantastic, and tasty addition to any holiday table, Bacon and Brussels Sprouts!
(This recipe will serve 2!)
- Brussels Sprouts
- 4 Strips Bacon
- Chicken Broth
- Clove Garlic
- Corn Starch
It’s Bacon Time
Let’s begin by cooking our bacon! Even though you’ll only need 4 strips, you may as well cook off the whole package… because… bacon!
Lay your bacon on a sheet tray, and cook it in the oven at 400°F for 15-20 minutes.
Reserve 3 tbsp of the rendered bacon fat.
Line a plate with paper towels, and place your bacon on it to absorb the excess fat.
Be sure to keep that bacon safe; I stepped away for a minute and my cat made off with a strip!
Well played Jazzy – next time I’ll take better security measures. Luckily, I cooked extra.
Prepping the Sprouts
First, we need to trim the root end off all the Brussels Sprouts. Just take a paring knife and cut about 1/2 inch off the end like so.
Then we need to cut each sprout in half.
Place the Brussels Sprouts on the flat spot you just made and cut laterally until they all look like this.
Browning for Flavor
Place a skillet over medium-high heat, then add the 3 tbsp. of rendered bacon fat from earlier and bring it up to temperature.
While waiting for the pan to get hot, I use my trusty garlic press on 1 clove of garlic and add that to my chicken broth along with 1/4 tsp of dry powdered turmeric.
You want to add the sprouts before the fat starts to smoke, but be sure it’s good and hot before tossing them in.
The turmeric doesn’t really add any flavor but it will give our sauce a rich yellow color. I use a chicken base to make my broth, you can use bullion or store-bought. Just be sure it’s not too salty, we are going to reduce the broth by 1/2 concentrating its flavor, and salt, meaning the finished product will be 2x as salty as the broth we start with.
By now the pan should be hot enough, so I use tongs to add my sprouts to the pan flat side down.
Cook the sprouts for about 3 minutes until the flat side gets nice and brown.
Carefully flip each one individually. I found using a fork and spoon to flip the sprouts is an easy way to flip them all without making a mess of things.
When I put the sprouts in the pan, I start by placing them at the handle of the pan and then place them down one by one counter-clockwise.
Working from the outside to the center of the pan. I flip them in the same order, ensuring that they all brown evenly.
Next, I add 1/2 of the chicken stock to the pan, along with the sprig of rosemary. Make sure the rosemary is submerged in the broth.
Then, I transfer the pan to the oven still hot from cooking the bacon.
Cook the sprouts for an additional 3-6 minutes until they are fork-tender. Your time may vary depending on how large your Brussels Sprouts are.
Check them every few minutes, and if your chicken stock evaporates too much add a splash of water to keep the pan moist.
While You Wait
While I wait for the sprouts to finish in the oven, I chop 4 strips of bacon in roughly 1/2 inch strips, and set those aside.
When the Brussels are ready, pull the pan from the oven, remove the sprouts, and continue simmering the broth on the stovetop until the pan is nearly dry.
Remove the sprig and any bits of rosemary that came off the stem. The flavor of rosemary is delightful, but the texture is reminiscent of pine needles.
Next, in a small bowl combine 1 tbsp. corn starch with 1 tbsp. water, whisk until they’re thoroughly combined.
Add the remaining 1/2 cup of broth to the pan and slowly whisk in the corn starch/water blend. Bring the sauce to a simmer until it thickens.
Serve Up Bacon and Brussels Sprouts
Arrange the Brussels Sprouts on a plate piling them on top of each other.
I like to do a layer then add some bacon, followed by another layer of sprouts, and then more bacon, and so on.
Finally, spoon the jus over top and drizzle around the sides.
Serve and enjoy!
Bacon and Brussels Sprouts with Rosemary Garlic Jus
- Standard Oven
- Standard Stove
- Cutting Board
- Frying Pan
- Sheet Pan
- Garlic Press
- 12 oz Brussels Sprouts
- 4 strips Bacon
- 1 cup Chicken Broth
- 1 medium clove Garlic
- 1 sprig Rosemary
- 1/4 tsp Turmeric
- 1 tbsp Corn Starch
- Cook 4 strips of bacon in the oven at 400°F for 15-20 minutes.
- Reserve 3 tbsp of rendered bacon fat.
- Place bacon on a paper towel lined plate to absorb excess fat.
- Trim the roots off of your Brussels sprouts and cut them into halves.
- Place a skillet over medium-high heat, add the 3 tbsp of rendered bacon fat, bring them up to temperature.
- While waiting for the pan to warm up, use a garlic press on your clove of garlic and add the pressed garlic to your chicken broth, along with 1/4 tsp of dry powdered turmeric.
- Once the pan is hot enough, begin adding your Brussels sprouts at the handle and continuing in a counter-clockwise motion.
- Let the sprouts cook for about 3 minutes, until the flat side becomes nice and brown.
- Carefully flip the sprouts in the same order as you placed them to insure they brown evenly.
- Add 1/2 of the chicken stock to the pan, along with a sprig of rosemary (make sure the rosemary is submerged in the broth).
- Transfer the pan to the over.
- Continue cooking the sprouts for an additional 3-6 minutes until they are fork-tender.
- If your chicken stock evaporates too much, add a splash of water to keep the pan moist.
- While waiting for the sprouts to finish cooking, chop the 4 strips of bacon in 1/2 inch strips and set them aside.
- Remove brussels from the oven, continue simmering the broth on the stovetop until the pan is nearly dry.
- Remove the sprig and any bits of rosemary.
- In a small bowl, whisk 1 tbsp corn starch with 1 tbsp water until they're combined
- Add the remaining 1/2 cup of broth to the pan and slowly whisk in the corn starch/water blend.
- Bring the sauce to a simmer.
- Arrange the brussels sprouts onto a plate by piling them on top of each other, with a layer of bacon, then a layer of sprouts and so on.
- Dizzle the jus over top of the dish and around the sides.
- Serve and enjoy!
Insta-Bites – Silicone Egg Bite Mold With Lid (Fits 5 Qt., 6 Qt., and 8 Qt. Devices)
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