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
- Heavy-Bottomed Sauce Pan
- 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.