These are not your mama’s Brussels sprouts.
And by that I mean no offense to your mama.
But if the Brussels sprouts you ate as a child were anything like the ones I ate, these sprouts right here are worlds different.
These Brussels sprouts are cooked in bacon fat with crispy bacon bits until they’re browning, caramelized, and crispy.
A sprinkle of capers adds bursts of salty, briny surprise, and a scattering of lemon zest brightens this side dish with a lively citrus kick.
These aromatic sprouts would be the perfect holiday side dish, as an excellent accompaniment to your roasted chicken or turkey.
But no one says you have to wait until the holidays to enjoy these crispy sautéed Brussels sprouts! They also go fabulously with lamb and steak.
Let me call it like I see it: they go with eerythang.
If you don’t like Brussels sprouts, I dare you to try these. I guarantee they’ll change (and blow) your mind.
- 1 bushel of Brussels sprouts
- 4 sliced of bacon, diced
- 1 tablespoon capers
- 3 cloves of garlic, diced
- zest of two lemons
- 2 teaspoons sea salt
- Cut the bottoms off of the Brussels sprouts and peel the outer leaves off the sprouts. Cut each sprout into quarters. (Alternately, to save work, cut the bottoms off the sprouts, peel of the outer leaves, and pulse the sprouts a few times in a food processor to coarsely shred them.)
- Add the diced bacon to a skillet. Place the skillet on a burner over medium-high heat and cook the bacon, stirring occasionally, until it is deep red and crispy and most of the fat has been rendered out. Add the Brussels sprouts and remaining ingredients to the skillet.
- Cook the sprouts, stirring often, until they are browning, crisping, and fragrant. When fully cooked the sprouts should be soft and easily pierced with a fork.
- Serve topped with cracked black pepper and additional lemon zest if desired (optional). Enjoy!