Pan Sautéed Bacon and Brussels



The beauty of this recipe is you can leave your brussel leaves wilted or crispy.  It’s totally up to your preference when cooking!


1 lb brussel sprouts
1 tbs cooking fat of choice
2 pieces bacon – cooked and crumbled
1/2 small onion (white or red) – roughly 1/3 cup finely diced
1-2 small cloves garlic minced
1/2 tsp sea salt
1/3 cup chicken stock (broth)
Trim brussels and then cut in quarters. Then cut the quarters in half.  Heat fat in a skillet – we use cast iron.  Once heated add onions and garlic. Stir gently for around 5 minutes to start caramelizing the onions.  Next, add brussel sprouts.  Continue to cook on medium-high heat stirring frequently so bottom does not burn.  After about 5 minutes, turn heat down to low and add stock.  Cover with lid and cook for another 5-10 minutes until big pieces of brussel sprouts start to become tender.  Stir occasionally.   Remove lid, add bacon and salt.  Turn heat back up to medium-high and stir brussel mixture around until the leaves start to brown or you can leave them wilted.