One of my absolute favorite side dishes to any meal is Brussels sprouts and bacon. It’s savory, the color is beautiful and looks amazing on a dish, and it’s super easy to make. Is it healthy? No, not at all. But it’s worth it!
32 oz Brussels sprouts
1/2 pound bacon
1 tsp coarse salt
1 tsp black pepper
1 tsp sugar
1/4 c. dry white wine
Cook the bacon in a deep frying pan. A lot of recipes for this dish call for only 4-5 pieces of bacon, but a whole half pound creates the right amount of fat needed to cook the Brussels sprouts after. Plus, the more bacon the better! Cook the bacon till its cooked but not near crispy yet.
Once the bacon is done, take it out and put it on a dish lined with paper towels. Dice the onion and add to the bacon fat still in the pan. Cut the ends off of the Brussels sprouts and chop them down the middle. Add them to the onion in the bacon fat.
Cook the onion and Brussels sprouts in the bacon fat until some of the leaves are falling off the sprout. When they start to cook, they become the most gorgeous emerald color and the flat centers turn a carmalized golden color. Add the salt, pepper, and sugar. You might need to add more salt, but be careful. Bacon is incredibly salty and will add a lot of good flavor. The sugar cuts some of the bitterness of the Brussels sprouts. When almost done, add the dry white wine.
Chop the bacon and add back into the pan. Simmer until very aromatic and soft. Enjoy!