• 8servings
  • 50minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, D, E, P
MineralsNatrium, Silicon, Magnesium, Sulfur

Ingredients Jump to Instructions ↓

  1. 2 teaspoons salt

  2. 3/4 pound Brussels sprouts, ends trimmed, loose leaves removed

  3. 1/2 pound bacon, thinly cut into 1/4-inch pieces

  4. 1 1/2 cups diced yellow onion

  5. 2 tablespoons unsalted butter

  6. 1 teaspoon freshly cracked black pepper

  7. 1/4 cup grated Parmesan , for garnish

Instructions Jump to Ingredients ↑

  1. Fill a large pot 3/4 of the way with water and add 1 teaspoon of salt and the Brussels sprouts . Put the pot over high heat and bring to a boil. Let boil until the Brussels sprouts are just fork tender about, 8 to 10 minutes. Remove from the heat, drain the sprouts and transfer to an ice bath. Let cool completely, then drain and set aside.

  2. Cut the Brussels sprouts into 1/4-inch lengthwise slices and set aside. Add the bacon to a medium saute pan, and cook until just crisp , then remove to a paper towel lined plate to drain . Adjust heat to medium-high, add the onions to the pan and saute until they are translucent and just beginning to caramelize , about 5 or 6 minutes. Add the butter to the pan, then add the Brussels sprouts and saute for 3 to 4 more minutes. Season with the remaining 1 teaspoon of salt and 1 teaspoon of pepper. Transfer to a serving bowl or platter and sprinkle with the reserved bacon and the cheese . Serve immediately.


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