Brussel Sprouts pan-roasted with bacon and leeks is a hearty side dish that is packed with flavour and perfect with beef, chicken, turkey or pork.
If you aren’t already a fan of Brussel sprouts this 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!
Plus, not only are Brussel sprouts 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!
recipe ingredients needed
This recipe takes only about 20 minutes total to make with 4 simple ingredients. And leftovers are just as good the next day so making a double batch with your Sunday dinner is a great meal prep idea!
I get that leeks are also not a very sexy veggie but they are a great boost to so many recipes because they have a very mild onion taste that doesn’t overpower dishes. Their only downfall is cleaning them.
HOW TO CLEAN LEEKS:
- Chop the dark green ends of the leeks off to where the green stem becomes a lighter softer green.
- Cut the roots of the leeks off and then slice lengthwise root to stem
- chop the leek crosswise 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.
How to make bruSsel Sprouts & Bacon
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 heartier protein dish like beef, pork, chicken or turkey.
Recipes that would pair well
- Simple Oven Roasted Turkey
- Lemon & Basil Pork Chops
- Whole Roasted Chicken
- Cuban Style Pork Tenderloin
- Classic Roast Beef and Gravy
- Roast Leg of Lamb
Roast beef, mashed potatoes, gravy, Brussel sprouts with bacon & leeks and good Cabernet Sauvignon make a great pairing!
Pan Roasted Brussel Sprouts with Bacon & Leeks
- Large Sauté pan with lid
- Mesuring Cups
- 1 1/2 lbs brussel sprouts Cleaned, ends removed and cut in half lengthwise
- 1 cup chopped leeks washed well
- 6-8 slices bacon chopped
- 3/4 cup beef or chicken broth
- Salt and pepper to taste
- Cut ends of Brussel sprouts and discard outer layer of sprout and then cut in half lengthwise
- Wash leeks thoroughly and chop widthwise into 1/2" strips.
- Add chopped bacon to a pan on med-high heat and cook until starting to get crispy. Add in leeks and continue cooking until bacon is crispy and the leeks have softened.
- Add Brussel sprouts to pan along with the chicken or beef broth and mix. Cover and let simmer for about 5-7 minutes until Brussel sprouts begin to soften to fork tender.
- Uncover and continue cooking until beef broth is absorbed and Brussel sprouts are starting to get a nice char on some of them and the bacon begins to crisp up again.
- Add salt and pepper to taste and serve.