Brussels Sprouts are having a major moment right now, and it makes a lot of sense. They’re a robust, nutrient-dense green and are in season pretty much all winter. But even still, they can turn up noses at times due to their natural bitterness.
There are a few tricks to cutting down on the bitterness and bringing out more of the nuance in this hearty vegetable, and we’ll use a couple in this dish (lookin’ at you, bacon). But with a prep time of less than 20 minutes start to finish, you can make this tasty and versatile side to accompany any protein you have planned.
Braised Brussels Sprouts
- 8-10 strips bacon cut in 1/2in pieces
- 4 tbsp bacon grease from cooking the bacon
- 1 bay leaf
- 2 sprigs thyme
- 1 yellow onion thinly sliced
- 1.5 lbs Brussels sprouts thinly sliced
- 2 cups mushrooms chopped - shitake, miatake or cremini preferred
- 2 cups chicken stock or bone broth
- TT salt & black pepper
- In a large cast iron pot (with a lid), cook the bacon on medium heat with the bay leaf and thyme sprigs. Once bacon has become crispy, remove from the pan so it doesn't burn. Drain all but about 4tbsp of the bacon grease.
- With the pan still on medium heat, add the onion and sweat, stirring frequently. Once the onion begins to caramelize, add the chopped mushrooms and Brussels sprouts, season with salt and pepper and toss together. Sauté for 5 minutes or so.
- Add the chicken stock/broth, reduce heat and cover for 10 minutes, stirring every few minutes as it cooks. Serve topped with sliced pork tenderloin, seared salmon, or any of your favorite proteins.