I’ve heard many people say “everything’s better with bacon” and for the most part, I agree. Get some thick cut bacon and fry (or bake) it up, and you could put that on almost anything and it would just make it better. Bacon brings a certain salty, smoky-crunchiness to the party on your plate.
A few months ago I talked a little bit about Brussels Sprouts and how there were only two ways I liked them. I shared the first way, a tasty, crispy slaw with a little dried fruit and a few nuts; it has a surprising flavor that I never knew Brussels sprouts had.
With the end of summer marked, the season of slaw is quickly passing, but, tasty sprout recipes don’t need to be left in the past as well. This is the only other way I really like Brussles sprouts. When I say really like, I mean I almost love them.
This combo is wonderful! You get a great flavor from these browned up sprouts, a sweetness from the onion, a nice creaminess from the avocado, and the crispiness from the bacon.
- ½ - ¾ lb thick cut bacon
- 1 medium sized sweet or red onion, thinly sliced
- 1 pound Brussels Sprouts, trimmed and halved
- ½ cup chicken stock
- 1 medium avocado, cut into chunks
- 2 teaspoons olive oil
- 2 tablespoons balsamic vinegar
- zest of 1 lemon
- salt and black pepper to taste
- In a large frying pan, cook the bacon over medium heat until crispy. Set the bacon aside and keep the pan on the heat. You’ll want about 2-3 Tablespoons of bacon drippings left in the pan. Just eyeball it.
- Add the onion to the bacon fat and sprinkle with salt. Cook until golden brown, about 5 minutes. Put onions in a small bowl. Turn the pan up to high.
- Add the Brussels sprouts. Cook the sprouts on high heat for about 3 minutes until sprouts start to brown and the pan is drying up. Add the chicken stock.
- Cook the Brussels Sprouts about 5 minutes until tender and the broth has cooked off. Add the onions back in and toss together. Season to taste with salt and black pepper.
- Transfer to a serving dish. Crumble the bacon over the sprouts. Add the chunks of avocado.
- Mix together the olive oil and the balsamic vinegar and drizzle over the top of the dish. Add lemon zest. Serve warm.
Now, there is a reason I didn’t tell you that everyone in my house loves this dish. Emery still isn’t a fan, and he really isn’t a fan when this is the meal instead of just a side. This is the look I got when I served dinner the other night, but, he ate his whole serving with minimal complaints.