Braised Bacon Brussel Sprouts with Lemon and Thyme

I don’t like Brussels sprouts. Or Brussel sprouts, is how I actually say it in real life. haha. Flashbacks to childhood. Dinner table stand offs. Overcooked cabbage patch looking heads untouched on my plate. I’m not unreasonable. I don’t think I was an unreasonable child. But one bite of those layered leaves left me traumatized for years. So much so I didn’t even introduce them to my kids! It wasn’t until I was married and at a super fancy steakhouse that I decided to give it one more try. To my surprise. I loved it. So I’ve learned that with the right ingredients you can turn Brussels sprouts into a side dish that you’ll actually want to eat! This bacon Brussel sprout recipe has a lot of flavor with the help of lemon, thyme and of course bacon! I think you’ll also love the surprise of the diced sweet potatoes.

Also great for holidays like Thanksgiving, Christmas and Easter!

How to Make Braised Bacon Brussel Sprouts

According to some experts there are three great ways to cook Brussels sprouts. You can braise them, roast them or saute them and depending on your method you should chop, slice or shred them! Who knew?

So for this recipe I decided on a braising technique. The ones I had at the restaurant were either sautéed or braised. But because there was a liquid with them I think braising is the perfect technique.

Prepping Brussels Sprouts for Braising

For braising you’ll want to ruffly chop the sprouts. Remove the ends of the sprouts and chop them up using a chefs knife.

Ingredients to make Braised Bacon Brussel Sprouts

• 1/2 cup bacon diced (about ½ cup)
• 1/2 cup minced onion
• 1/2 cup diced potato
• 1/2 cup diced green pepper
• 2 tbsp minced garlic
• 2 Tbs. olive oil
• 12 oz. Brussels sprouts, sliced and trimmed
• Kosher salt and freshly ground black pepper
• 14-oz. can chicken broth
• 1 bushy 3-inch sprig fresh cilantro, thyme or oregano
• 1 tsp. finely grated lemon zest

Step by Step Instructions

In a 12-inch skillet over medium heat, cook the bacon in the olive oil, stirring frequently, until the bacon is browned.

Increase the heat to medium high, stir in the diced potatoes, onions, green peppers and garlic and cook to soften.

Add the sprouts, season lightly with salt and pepper, stir to coat with the fat, and cook, stirring, until the sprouts wilt and brown lightly, (2 to 5 minutes)

Add the broth, cilantro and lemon zest cover with the lid and adjust the heat to nice simmer. Cook the sprouts until they’re just barely tender, 4 to 6 minutes.

Remove the lid, increase the heat to medium high and cook, stirring frequently, until all the liquid has evaporated and the sprouts are tender (but not mushy), about 3 minutes.

Season to taste with salt and pepper if necessary.

Leftover Brussels Sprouts

Brussel Sprouts are easy to keep as leftovers. Just store them in an air type container and store up to 3 days in the fridge.

These also would be great over a salad the next day as well. The flavors siting in the fridge overnight will definitely intensifies (sort of like lasagna the next day) so it’s great to add on to lunch or dinner.