Roasted Garlic & Bacon Brussels Sprouts with Cheese
Roasted Garlic & Bacon Brussels Sprouts
with Cheese
Need an easy side for your holiday gathering? These roasted Brussel sprouts sautéed in garlic and bacon, covered with grated swiss is the perfect accompaniment to any entrée! Can even be made ahead too!
Roasted Garlic & Bacon Brussels Sprouts with Cheese
Yield: 6 -8 servings (half recipe feeds ~ 4)
Ingredients:
5 slices turkey bacon, cut into 1/2-inch strips (can use regular bacon)
2 tablespoons olive oil
1 small onion, chopped
4 – 5 cloves garlic, minced
2 pounds Brussels sprouts
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup white or rose wine
1/4 – 1/2 teaspoon red pepper flakes
1 cup grated Swiss or Gruyere cheese
Equipment needed:
Cutting board
Chef knife
Paring knife
Measuring spoons
Liquid measuring cup
Large 12 – 14” skillet
Bamboo or Bent edged spatula
13 x 9-inch pan or 8-inch square pan for 1/2 batch
Olive or canola oil or spray
My family loves Brussel sprouts! Add a little garlic and bacon and then they are drooling! This dish was a smash hit at Thanksgiving this year... Made a double batch & everyone went back for seconds until the pan was gone. Do believe it will be our new family tradition! These yummy sprouts also pair wonderfully with any meat entrée too. Love using turkey bacon, as you get the flavor of bacon without all the added fat. If you prefer... use the real stuff! Serve them with my Lemon Rosemary Chicken, Chicken Saltimbocca or Chicken Piccata or any other entree! Accompaniment to Tenderloin would be perfect for Christmas as well! One of those “No Fail” dishes in my book... Grab your cutting board and chop the ingredients needed. Wash and trim the Brussel sprouts, removing any browning at the stalk. Cut larger sprouts, anything larger than a quarter, in half. Grab your skillet and let’s cook!
Preheat oven to 375 F... if roasting right away
Begin this easy recipe by placing your skillet over medium high heat with olive oil for ~ 2 – 3 minutes. Add bacon, onions and garlic to the pan and saute until bacon starts to brown and crisp, ~ 8- 10 minutes. Remove the bacon mixture and set aside. Add the trimmed sprouts and wine into the pan with the browned bits. (I seem to use the wine that I will serve with dinner as I only use ~ 1/2 cup or I use an open bottle from the refrigerator ... whichever works!) Give the pan a stir and place the lid on top. Allow to simmer for 3 – 4 minutes, or until steam is created and wine is bubbling. Remove the lid and continue to cook/ stir until the wine has evaporated and sprouts are still crunchy, 2 -3 minutes max. Don’t overcook them as they will cook more during roasting. Sprouts will become bright green as they cook. I give one a taste test to ensure crispiness!
Last step in the skillet! Turn off the heat and add the seasonings. Return the bacon mixture into the pan. Stir together well. Lightly spray a 13 x 9-inch pan with oil and pour vegetable mixture. Level out vegetables and sprinkle with grated cheese. Roast in a 375 F oven for 20 -25 minutes or until cheese is bubbly and slightly browned.
Doesn’t this dish smell amazing? So pretty too! Your dinner guests will be so happy you chose to prepare this dish for them.. Coincidentally... it’s pretty healthy too!! Enjoy!!
**Above… I served my Brussels sprouts with a version of my Roasted Lemon Chicken… using chicken breasts instead of a whole chicken. Quicker dinner… still amazing!!