Brussel Sprouts with Bacon and Mushrooms

If you like trying new vegetable dishes, I’m pretty sure you’re gonna LOVE this simple and delicious side dish recipe for Brussel Sprouts with Bacon and Mushrooms, which we enjoyed with our dinner recently!Brussel Sprouts with Bacon and Mushrooms / The Grateful Girl Cooks!
I grew up not liking brussel sprouts at all, but as an adult I have really come to love them… pan-seared, roasted, steamed… practically every way they can be prepared. For this particular recipe I decided to try pan-searing brussel sprouts with a small amount of thick-cut bacon, then added sliced mushrooms, shallots, salt, pepper, minced garlic, and finished them with just a touch of butter. The results? DELICIOUS! Here’s how to make them:

Chop up bacon (I use kitchen scissors-easy!) and add it to skillet. Cook on medium heat 2-3 minutes, until it is about 1/2 way done.

Brussel Sprouts with Bacon and Mushrooms / The Grateful Girl Cooks!

Add brussel sprouts that have been cut in half.  Continue to pan-sear the brussel sprouts in bacon drippings for a couple minutes (add a tiny bit of olive oil to skillet if necessary).  Lightly season the veggies with salt and pepper.

Brussel Sprouts with Bacon and Mushrooms / The Grateful Girl Cooks!

Continue cooking until the brussel sprouts begin to soften (3-4 minutes), flipping half way through cooking time.  Add 3 Tablespoons water to pan, and cook until water has cooked away.

Brussel Sprouts with Bacon and Mushrooms / The Grateful Girl Cooks!

Add sliced mushrooms and shallots to skillet. Continue cooking until mushrooms are done and cooked through (approx. 3-4 minutes). Add minced garlic; cook for additional minute. At this point, brussel sprouts and mushrooms should be cooked through. Add a tiny pat of butter, and stir until butter has melted and coated veggies (**Butter is completely optional, but does add a bit more flavor… just sayin’).

Brussel Sprouts with Bacon and Mushrooms / The Grateful Girl Cooks!

Remove pan from heat, season with additional salt and pepper (if necessary – to taste), then serve.

Brussel Sprouts with Bacon and Mushrooms / The Grateful Girl Cooks!

The bacon will be fully cooked , the brussel sprouts tender, and there will be a whole lot of flavor going on!

Brussel Sprouts with Bacon and Mushrooms / The Grateful Girl Cooks!

This is a very simple yet tasty side dish to prepare.  I hope you will consider trying these… it’s just another way to get some yummy veggies onto that dinner plate. Plus… everything’s better with bacon, right?  Have a great day!

Brussel Sprouts with Bacon and Mushrooms / The Grateful Girl Cooks!

Brussel Sprouts with Bacon and Mushrooms
 
Prep time
Cook time
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Pan-seared brussel sprouts are enhanced by adding bacon, mushrooms, shallots, and garlic, making this simple veggie side dish come alive!
As Prepared By:
Recipe type: Side Dish
Serves: 2 servings
Ingredients
  • 10 Brussel Sprouts (approx. 5 per person), cut in half (and stem removed)
  • 1-2 slices thick cut bacon, chopped into small pieces
  • Olive oil (only if necessary due to low bacon dripping residue in skillet)
  • salt & pepper, to taste
  • 3 Tablespoons water
  • 4-6 mushrooms, sliced
  • 1 teaspoon finely chopped shallots
  • ½ teaspoon minced garlic
  • 1 teaspoon butter
Directions
  1. Add chopped bacon to medium skillet. Cook on medium heat until about ½ way done. (do not drain bacon drippings).
  2. Add brussel sprouts that have been cut in half (and de-stemmed). Continue to pan-sear brussel sprouts in bacon drippings for a couple minutes (add a tiny bit of olive oil to skillet only if necessary). Lightly season brussel sprouts with salt and pepper.
  3. Continue cooking until brussel sprouts begin to soften (3-4 minutes), flipping over half way through cooking. Add 3 Tablespoons water to skillet; cook until water has cooked away.
  4. Add sliced mushrooms and shallots to skillet. Continue cooking until mushrooms are done and cooked through (approx. 3-4 minutes). Add minced garlic; cook for additional minute. At this point, brussel sprouts and mushrooms should be cooked through. Add butter, and stir until butter has melted and coated veggies. (Note: Butter is completely optional, but adds good flavor)
  5. Remove pan from heat, season with additional salt and pepper (if needed), then serve.

Here’s one more to pin on your Pinterest boards!Brussel Sprouts with Bacon and Mushrooms / The Grateful Girl Cooks!

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