Brussel Sprouts with bacon, onions, and mushrooms

brussel sprouts with bacon

No need for oil or butter because everything is sautéed in sweet, delicious bacon fat. mmm. This might be one of my favorite things I’ve made this year. It’s easy, economical, and everybody loves it. It’s pretty much the total package when it comes to side dishes.

Serves 4

Ingredients:
1 lb brussel sprouts
4 strips raw thick-cut bacon, chopped
1 cup red onion, diced
1 cup mushrooms, chopped
2 tsp brown sugar
1/2 tsp garlic powder
1/4 tsp black pepper

Directions:

1. Place brussel sprouts in a large pot filled with water and bring to a boil. cover and let them sit at medium-high heat for 20+ minutes. After time has passed, take one out and prod with a fork to test if it has softened.  When ready, drain brussel sprouts in the sink and let them cool. Once they are cool, cut the sprouts in halves, lengthwise.

2. In a large non-stick pan, cook bacon on medium heat until it starts to brown, about 5 minutes.  Add mushrooms and onions and continue to cook while stirring, for about 5-7 minutes. Lastly, add the brussel sprouts and cook for 4-5 minutes or until the sides start to brown. Take off heat and stir in brown sugar,  garlic powder, and pepper. Let sit for a few minutes. Serve.

brussel sprouts onion mushroom bacon

Enjoy!

Favorite brussel sprout nickname:

haverfoods

More Tom Haverford foods

This video makes me REALLY excited for spring:

Sauteed Brussel Sprouts

Brussel sprouts, among other things, could be considered a universal barometer for developing an adult palette. Liking brussel sprouts, listening to NPR, doing crossword puzzles, reading better homes and gardens, constantly making nerdy puns… all of these things have crept up on me within the last year.  The little things seem to stand out more than any other milestones associated with adulthood (buying a house, getting a full-time job) because they aren’t always indicative of growing up. The newfound interest in light fixtures, interior design, enjoying waking up early, and actually knowing what a 401k is what can come with buying a place and getting a job that seem to carry more meaning than the milestone itself.

I really love all of these new aspects of growing up. It’s nice to feel like I’m moving forward. There are a few things that will never change:  I will never stop loving candy and cartoons. Ever. Farts are hilarious, Friendship bracelets are fun to make, and I will immediately zone out if you try to explain the stock market to me.  It’s still boring and I dont care.

Ingredients:

2 cups brussel sprouts
1/2 cup onions, chopped
1/2 cup fresh mushrooms, chopped
1/3 cup chopped cooked bacon or bacon bits
2-3 tbsp butter
1/4 cup shredded romano cheese
garlic salt

Directions:

1. Put brussel sprouts in a large pot filled with water and bring to a boil. cover and let them sit at medium-high heat for 20 minutes. After time has passed, take one out and cut it in half to test if it has softened.  When ready, drain brussel sprouts in the sink and let them cool. Once they are cool, cut the sprouts in halves or quarters, whatever you prefer.

2. Using a large pan (you’re going to add the brussel sprouts to this eventually so make sure it’s big enough!) melt 1 tbsp of butter at medium heat, then add onions. Let onions sautee for about 5 minutes, then add the mushrooms. cook for another 5 minutes then add the remaining butter, brussel sprouts, and bacon.  Let cook for a few minutes while mixing so they are cooked evenly.

3. Bring down to low heat. Sprinkle cheese  and a few dashes of garlic salt and mix one more time. Serve!