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Pan-Fried Brussel Sprouts with Bacon and Parmesan, a quick and easy way of cooking brussels sprouts in under 10 minutes. No more boring brussels sprouts, this is a delicious side dish, perfect for your Thanksgiving or Christmas dinner menu, but also throughout the Winter months.
Love them or hate them, brussels sprouts become one of the most popular vegetables during the festive season.
Some people find them bland, others can't have enough of them. Surely, any vegetable can be tasty if cooked the right way, and I agree that just boiling them does sound bland.
I usually go for roasting, and myMaple Roasted Brussel Sprouts with Bacon and Sweet Potatoes is my preferred side dish during this time of the year, but it you'd rather free up the oven for that roast turkey or all the baking, then sauteeing the brussels sprouts not only takes a lot less time, but also tastes as delicious.
There are a few tricks to get the brussels sprouts have the right texture after pan-frying, but it's so super easy, that you won't go back to just boiling them. The garlic, bacon and parmesan add so much flavour, it's a winning combination that will have everybody asking for seconds.
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- Pan-Fried Brussel Sprouts with Bacon and Parmesan
Ingredients needed
- brussels sprouts-fresh ones
- bacon lardons - you can also use bacon rashes chopped up small
- garlic - chopped
- grated parmesan
- vegetable oil
- boiled water
Step-by-step photos and instructions
You don't need to pre-cook the brussels sprouts before pan-frying, once they get a bit of colour, you can add water, and leave it to be absorbed while covering the pan with a lid. In this way, the brussels sprouts become tender, while the edges get that caramelisation we are after.
- wash and cut the brussels sprouts into half
- in a pan, add the bacon lardons and cook until brown, then remove from the pan and set aside
- in the same pan, add the vegetable oil and brussels sprouts, and leave to cook for 2-3 minutes
- add the chopped garlic and boiling water, cover the pan with a lid and leave to cook until the water evaporates
NOTE! Do keep an eye on the pan, because the water evaporates pretty quickly, and the brussels sprouts can burn. We want them to get a slightly charred texture, but left for too long, they will get a bitter burnt taste.
- once you got the brussels sprouts tender, throw in the cooked bacon, and add the grated parmesan in
Expert tips
You might want to add less or more water, depending on how tender you like the brussels sprouts. Some people prefer them super tender, others with a bit of crunch, so it's up to you. Start by adding one third of a cup first, leave to evaporate, then add the second third is you want them more tender.
Also, for extra flavour, you can swap boiling water for chicken stock, but it's just an option, the water would do just fine as well. Just be careful when adding the boiling water, the pan is already hot, so it will sizzle quite a bit. Cover the pan straight away, and leave to cook.
Don't bring the heat to high, otherwise the water will evaporate too quickly, and the sprouts will be still tough. A medium heat is ideal, in this way the sprouts cook quickly, and retain all the flavour from the garlic. You can add in onion too, in which case it's best to sautee it first before adding the sprouts.
Other brussels sprouts recipes
Brussel Sprouts Casserole with Chicken
Roasted Brussels Sprouts
Brussel Sprout Slaw
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Pan-Fried Brussel Sprouts with Bacon and Parmesan
Pan-Fried Brussel Sprouts with Bacon and Parmesan, a quick and easy way of cooking brussels sprouts in under 10 minutes. No more boring brussels sprouts, this is a delicious side dish, perfect for your Thanksgiving or Christmas dinner menu.
4.72 from 7 votes
Print Pin Rate
Prep Time: 3 minutes minutes
Cook Time: 7 minutes minutes
Total Time: 10 minutes minutes
Servings: 2 people
Calories: 358kcal
Author: Daniela Apostol
Ingredients
- 450 g brussels sprouts (1 lb)
- 85 g bacon lardons (½ cup)
- 2 cloves of garlic, chopped
- 2 tablespoon grated parmesan
- 1 tablespoon vegetable oil
- ⅔ cup boiling water
Metric - US Customary
Instructions
Wash the brussels sprouts and cut them in half.
In a pan, add the bacon lardons and fry until brown.
Remove from the pan and set aside.
In the same pan, add the oil and brussels sprouts and leave to cook for 2-3 minutes, shaking the pan now and then.
Add the garlic and half of the water, place a lid on and leave to cook on a medium heat until the water evaporates, that should take 1-2 minutes.
If the brussels sprouts are not tender enough at this point, add the remaining water, and cook again with the lid on; once the vater evaporates, the sprouts are tender, and slightly caramelised on the edges.
Add the cooked bacon, and parmesan, and remove from the heat.
Video
Notes
- You might want to add less or more water, depending on how tender you like the brussels sprouts. Some people prefer them super tender, others with a bit of crunch, so it's up to you. Start by adding one third of a cup first, leave to evaporate, then add the second third is you want them more tender.
- Also, for extra flavour, you can swap boiling water for chicken stock, but it's just an option, the water would do just fine as well. Just be careful when adding the boiling water, the pan is already hot, so it will sizzle quite a bit. Cover the pan straight away, and leave to cook.
- Don't bring the heat to high, otherwise the water will evaporate too quickly, and the sprouts will be still tough. A medium heat is ideal, in this way the sprouts cook quickly, and retain all the flavour from the garlic. You can add in onion too, in which case it's best to sautee it first before adding the sprouts.
Nutrition
Calories: 358kcal | Carbohydrates: 22g | Protein: 15g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 32mg | Sodium: 419mg | Potassium: 959mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1740IU | Vitamin C: 192mg | Calcium: 155mg | Iron: 3mg
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