Cook this: Pan-Roasted Brussels Sprouts with Bacon
In this week’s edition of Cook This, Chef Shereen Pavlides mixes up a versatile side with some smoky bacon.
To watch Chef Pavlides make this dish, visit heraldstandard.com.
Pan-roasted Brussels sprouts
Yields: 6 servings
Prep time: 8 minutes
Cook time: 15 minutes
6 slices bacon (4 ounces)
1 garlic clove — minced
1 pound Brussels sprouts — halved, sliced
canola oil
kosher salt / freshly ground black pepper
juice of 2 small freshly squeezed oranges (1/4 cup)
3 tablespoons packed light brown sugar
Heat a 12-inch fry pan over medium heat.
Place bacon in the bottom of the pan (leaving a little space in between the slices). Add 1 tablespoon water. Cook until water evaporates, 1 minute.
Reduce the heat to medium-low and continue sautéing the bacon until the fat renders and the bacon is golden and crisp, 6 – 7 minutes on both sides. (Note: Bacon may stick to the pan. Use the back of a spatula to gently scrap off the bottom before flipping. You may need to flip the bacon one more time to evenly crisp on both sides.)
Remove the bacon to a paper towel-lined plate.
In rendered bacon fat over medium heat, add garlic and sauté until fragrant, 30 seconds. If the pan seems dry, add 1 – 2 tablespoons of canola oil. Add Brussels sprouts and season with 1 1/2 teaspoons salt and 8 turns on the pepper mill. Sauté until tender crisp, 6 – 7 minutes.
Deglaze with orange juice. Add brown sugar and continue to sauté until the juice evaporates, sugar melts and thinly glazes the sprouts, about 2 minutes.
Serve family style in a medium serving bowl. Crumble and sprinkle bacon over the Brussels spouts.