Fresh Brussels Sprouts are so divine – especially when sauteed with bacon and onions and garlic and rosemary and splashed with balsamic vinegar.
If you are looking for a knock-out vegetable dish for a special occasion or a simple veggie side dish for Sunday supper or a weekday dinner, this recipe rocks it all around.
It takes a teensy bit more time than throwing a bag of frozen corn in a pot, but it is OH SO WORTH it!
I don’t know about you, but I can’t think of anything Brussels sprouts can’t go with!
Hope you get a chance to try and enjoy this recipe.
Sauteed Brussels Sprouts with Bacon, Onion, and Rosemary
- 1 1/2 pounds fresh Brussels sprouts, trimmed
- 4 slices bacon, cut into 1-inch pieces
- 1 tablespoon extra-virgin olive oil
- 5-6 green onions, chopped
- 1 clove garlic, minced
- 2 sprigs fresh rosemary, chopped finely
- 1 teaspoon salt
- Freshly ground pepper to taste
- 2 teaspoons balsamic vinegar
Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain.
Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until just crisp, 5-6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all but about 1 tablespoon bacon fat from the pan.
Add olive oil to the pan. Add green onion and garlic and cook, stirring often, until soft but not browned, about 4 minutes. Stir in rosemary, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through and beginning to brown, about 3-5 minutes. Add the bacon and balsamic vinegar. Stir an additional minute. Pour into serving dish and enjoy!
*adapted from this recipe at Eating Well
Cheers & Hugs,