Bacon and Brussels Sprouts with Rosemary Garlic Jus

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!)

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Ingredients

• Brussels Sprouts
• 4 Strips Bacon
• Chicken Broth
• Clove Garlic
• Rosemary
• Turmeric
• 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.

Add Color

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!

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