This pan roasted brussel sprouts with bacon recipe will change your mind and turn you into a fan of these tiny brain like veggies! A healthy and hearty side to enjoy this fall and winter that is quick to make in just one pan for easy cleanup.
I remember turning my nose up at brussel sprouts as a kid with the highest level of disgust possible. I mean really, they are baby cabbages right? Well that was perhaps because boiled brussel sprouts do suck!
But as they say… bacon makes everything better! And what man doesn’t love bacon… or human for that matter (except of course vegetarians).
Not only are they a great source of fibre, protein, iron and potassium but they have a good dose of vitamin C. Making brussel sprouts the perfect winter veggie I would say!
These beauties take only ab:out 20 minutes total to make. They are just as good the next day so making a double batch with your Sunday dinner is a great idea!
Now I know what you are thinking… how can someone actually be saying that brussel sprouts and leeks are delicious.
Well bacon of course!
I get that leeks are also not a very sexy veggie but they are a great boost to so many recipes because the have a very mild onion taste that doesn’t over power dishes. Cleaning leeks can be tricky so here is what I do.
HOW TO CLEAN LEEKS:
- Chop the dark green ends of the leeks off to where the green stem become a lighter softer green.
- Cut the roots of the leeks off and then slice length wise root to stem
- chop the leek cross wise to the width you would like to cook/prepare them. I like to make my cuts 1/2 and inch or so
- Put the leeks in a large bowl filled with cold water and mix with hands to loosen dirt.
- Transfer to a colander and rinse with cold water to remove the loose dirt
- Pat dry before tossing in the frying pan so you don’t add unnecessary water to your recipe.
Super easy to make simple chop the veggies and bacon. Cook chopped bacon in the pan till crispy, add brussel spouts and leeks, sauteé until leeks soften. Add beef broth and simmer covered until brussel sprouts soften. Lift lid and simmer until liquid has been soaked up. Add salt and pepper to taste.
I usually serve these with a sunday roast. Sunday because that is the only day I have time to make a roast. This also goes well with steak but because brussel sprouts are what I would say a meatier vegetable I like to serve them alongside a heavier type dish.
Roast beef, mashed potatoes, gravy, brussel sprouts with bacon & leeks and good Cabernet Sauvingnon make a great pairing!
Pan Roasted Brussel Sprouts with Bacon & Leeks
- 3 cups brussel sprouts sliced in half
- 1 cup chopped leeks
- 8 slices bacon chopped
- 3/4 cup beef broth
- Salt and pepper to taste
- Cut end of brussel sprouts and discard outer layer of sprout
- Slice brussel sprouts in half length wise
- Chop leeks and bacon
- Add bacon to a pan on med-high heat
- Cook until starting to get crispy
- Add leeks and continue cook until bacon crispy
- Add brussel sprouts to pan
- Add beef broth
- Cover and let simmer for about 5-7 minutes until brussel sprouts begin to soften
- Uncover and simmer until beef broth is absorbed and brussel sprouts are soft enough to easily pierce with a fork
- Add salt and pepper to taste
- Serve hot
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