A few days ago I got a text from our daughter, Amy. She asked if I had a good recipe for Brussels sprouts, because if I didn’t, she did. Nope, not me. In fact, I avoid them like the plague. Why? Memories of these foul-smelling, boiled miniature cabbages are definitely hard to replace. And no, vinegar never disguised the flavor. She texted me her basic recipe, and I made it the next night as a side dish to accompany grilled chicken. Amy said she makes it every week and her kids absolutely love it. I wasn’t expecting much, but wow, was I surprised!
Amy’s Pan Sautéed Brussels sprouts recipe is a game-changer. First of all, they taste spectacular, and this is coming from a former hater. Second, they cook on the stovetop in just 15 minutes. They’re crispy on the outside, firm on the inside, and caramelized with bacon bits, onion and olive oil. Oh, and before I forget, they’re topped with shredded Parmesan.
We’ve all been told about the health benefits of Brussels sprouts: low in calories, high in nutrients like Vitamin K and C, and high in fiber. They’re also rich in antioxidants and a great plant source of Omega-3 fatty acids. But they also need to TASTE great!
For this recipe, you’ll need a pound of Brussels sprouts, bacon, onion, olive oil, chicken broth, balsamic vinegar, and Parmesan cheese (optional). To save time, buy pre-halved, washed Brussels sprouts at the grocer’s, or use whole Brussels sprouts and cut them yourselves in a matter of minutes. Rinse to remove any dirt, then use a knife to cut off the end of each Brussels sprouts and cut in half lengthwise, tip to trimmed end.
Start with 3 pieces of thick bacon (or 4 regular sliced). Amy told me to use kitchen shears (Korean method) to cut up the bacon into small squares. I opted to use my sharp kitchen knife instead. Guess who was right? Sometimes Mom doesn’t know best, and it wasn’t long before I switched to the kitchen shears. Much easier!
In a heavy-bottomed pan over medium-high heat, add bacon bits and cook until they start to crisp, then add chopped onion and olive oil. Cook until onions are translucent. Won’t take long over higher heat, so don’t forget to stir. Add halved Brussels sprouts, a little course salt, fresh pepper, and the chicken broth. Cook until they reach a golden brown on both sides.
Take off the heat, stir in a little balsamic vinegar, and sprinkle on a handful of Parmesan cheese. Place the lid over the pan to melt the cheese, if desired. This recipe serves four; each serving has only 6 net carbs. Keto AND delicious!
Amy Robach’s Pan Sautéed Brussels Sprouts
A side dish you can't resist, this Brussel sprouts recipe is loaded with savory flavors! Caramalized in bacon, onion, and olive oil, it's quick to prepare and a powerhouse of nutrition. This dish will have your tastebuds saying thank you!
- 1 lb Brussels sprouts (trimmed and halved)
- 3 strips bacon (uncooked (thick-cut or 4 regular) about 4 oz. cut into small squares )
- 3 tbsp olive oil
- ¼ C onions (or leeks, chopped)
- ½ C chicken broth
- 1 tbsp balsamic vinegar
- ½ tsp salt (Kosher or Sea)
- 1 tsp black pepper (freshly ground)
- ¼ C Parmesan cheese (shredded (optional))
Rinse, then trim stem end of 1 pound Brussels sprouts. Cut in half lengthwise.
Using kitchen shears, cut uncooked bacon into small squares and place in heavy-bottom skillet over medium-high heat until bacon starts to crisp. Add olive oil and onions. Using spatula or wooden spoon, stir 5 minutes, or until onions become transluscent.
Add Brussels sprouts, chicken broth, Kosher or Sea salt and ground pepper. Sauté until both sides turn a deep golden brown, about 10 minutes.
Remove from heat. Add balsamic vinegar and toss. Top with Parmesan cheese and cover with lid for 1-2 minutes until cheese is melted.
Refrigerate leftovers in a sealed container for up to 3 days. Reheat in heavy skillet over medium heat until center is hot. Freezing is not recommended.
Loved this. Didn’t think I liked Brussel Sprouts. Now I do!
Thank you, Kathy! I’m so happy you loved them, and thanks much for visiting!
Delish! Such a delicious side dish for our Easter dinner.
I’m so glad you enjoyed the Brussels sprouts, Kelly! We made it Saturday night. Thanks for visiting the site and leaving a lovely comment.
My kids love these! I have another tip. If your child, you, etc really don’t think they like Brussels sprouts-dice them until unrecognizable before cooking. (Won’t take as long to cook so adjust time). When kids were younger, I diced them. Later, I chopped into larger pieces. Now I just halve them and the kids love them.
What a great idea, Gina! Dicing so the kids (or adults) don’t recognize! I’ve tolerated, but never loved Brussels sprouts until Amy shared her recipe with me. Now, I look forward to eating them. Thanks for visiting us, Gina.
I Joanie,
I have tried several of your delicious recipes. Made the stuffed peppers, pork chops, zucchini with the Parmesan and the delicious lemon dessert. Everything is sooooo amazing.
Thank you for sharing these recipes, they are changing the way I cook.
Hi, Phyllis! I can’t thank you enough for taking the time to let me know you’re enjoying the recipes! I’m so happy to hear this. : ). Thanks for visiting and I hope you find more recipes you love!
These were AMAZING !!!!
Hi, Katy! Agreed – they’re amazing! I’ve gotta give the credit to Amy, as this basic recipe was all Amy. I love how simple they are to make, AND to cleanup! Thank you for your comment and stay well!
Great recipe ! Made it Christmas Eve. The only thing was that the balsamic vinegar never really thickened but it didn’t affect the taste. Delish!
Hi, Wendy! Not certain why the balsamic didn’t absorb into the sprouts for you, but happy you enjoyed the flavors of Amy’s Brussels sprouts recipe.