Mohamed Shili This delicious side dish combines Julia Child Braised Brussel Sprouts with crispy bacon and a rich, buttery glaze. It’s a quick and simple recipe that uses common ingredients, making it both flavorful and convenient. The addition of balsamic vinegar adds a delightful tang, elevating the dish to a new level.
Ingredients Needed
- 4 slices thick-cut bacon, sliced into ¼-inch strips
- 1 lb (450g) Brussels sprouts, trimmed and halved lengthwise
- 1 clove garlic, thinly sliced
- ½ cup (120ml) chicken stock
- 1 tbsp (14g) butter
- 1 tbsp (15ml) balsamic vinegar
- Salt and black pepper, to taste
How To Make Braised Brussel Sprouts Recipe
- Cook the bacon: In a large cast iron skillet, cook bacon over medium heat until just crisp, about 5-7 minutes. Transfer to a paper towel-lined plate, keeping the bacon grease in the pan.
- Brown the Brussels sprouts: Place Brussels sprouts cut-side down in the skillet. Increase heat to medium-high and sauté until lightly browned, about 2-3 minutes.
- Add garlic: Stir in the sliced garlic and sauté until fragrant, about 30 seconds.
- Simmer with stock: Pour in the chicken stock and cover the skillet. Simmer until sprouts turn bright green, about 3-5 minutes. Remove the lid and continue simmering until the liquid evaporates and sprouts reach the desired tenderness, about 3-5 more minutes.
- Finish with flavor: Remove from heat and stir in the cooked bacon, butter, balsamic vinegar, salt, and pepper. Mix until butter melts and everything is well-coated. Serve warm.
Recipe Tips
- Choose Fresh Sprouts: Select bright green Brussels sprouts without yellowing or blemishes for the best flavor and texture.
- Uniform Sizing: Cut sprouts to similar sizes to ensure even cooking.
- Avoid Overcooking: Cook until just tender to prevent a mushy texture and retain nutrients.
- Use Quality Bacon: Opt for thick-cut bacon for a meatier bite and richer flavor.
- Deglaze the Pan: After browning the sprouts, deglaze with chicken stock to incorporate flavorful browned bits into the dish.
How To Store & Reheat Leftovers
- Refrigerate: Place leftover Brussels sprouts in an airtight container and refrigerate for up to 3 days.
- Reheating: Reheat in a skillet over medium heat for 3-5 minutes or in the oven at 350°F (180°C) for 10 minutes.
Nutrition Fact
Serving Size: 1 serving
- Calories: 207
- Total Fat: 16g
- Saturated Fat: 7g
- Cholesterol: 30mg
- Sodium: 400mg
- Potassium: 450mg
- Total Carbohydrate: 11g
- Dietary Fiber: 4g
- Sugars: 2g
- Protein: 7g
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Julia Child Braised Brussel Sprouts Recipe
Description
This delicious side dish combines Julia Child Braised Brussel Sprouts with crispy bacon and a rich, buttery glaze. It’s a quick and simple recipe that uses common ingredients, making it both flavorful and convenient. The addition of balsamic vinegar adds a delightful tang, elevating the dish to a new level.
Ingredients
Instructions
- Cook the bacon: In a large cast iron skillet, cook bacon over medium heat until just crisp, about 5-7 minutes. Transfer to a paper towel-lined plate, keeping the bacon grease in the pan.
- Brown the Brussels sprouts: Place Brussels sprouts cut-side down in the skillet. Increase heat to medium-high and sauté until lightly browned, about 2-3 minutes.
- Add garlic: Stir in the sliced garlic and sauté until fragrant, about 30 seconds.
- Simmer with stock: Pour in the chicken stock and cover the skillet. Simmer until sprouts turn bright green, about 3-5 minutes. Remove the lid and continue simmering until the liquid evaporates and sprouts reach the desired tenderness, about 3-5 more minutes.
- Finish with flavor: Remove from heat and stir in the cooked bacon, butter, balsamic vinegar, salt, and pepper. Mix until butter melts and everything is well-coated. Serve warm.
Notes
- Choose Fresh Sprouts: Select bright green Brussels sprouts without yellowing or blemishes for the best flavor and texture.
- Uniform Sizing: Cut sprouts to similar sizes to ensure even cooking.
- Avoid Overcooking: Cook until just tender to prevent a mushy texture and retain nutrients.
- Use Quality Bacon: Opt for thick-cut bacon for a meatier bite and richer flavor.
- Deglaze the Pan: After browning the sprouts, deglaze with chicken stock to incorporate flavorful browned bits into the dish.
Julia Child Braised Brussel Sprouts Recipe
