Last updated on September 13th, 2019 at 08:06 pm
Brussels Sprouts are a healthy side dish and with the addition of crispy bacon and a hint of sweetness from the bourbon. They are sure to please!
I always think that Brussels sprouts look like little tiny green brains or mini heads. I want to draw faces on them and dance them around the cutting board. My mom used to dance a whole chicken around the kitchen when she was trying to make me laugh.
When the sprouts are all out on my cutting board, ready to get trimmed, I imagine them to be my own version of the Veggie Tales show. Instead of talking about morality or virtues, my veggies are sitting in a circle drinking wine, talking about shoes, and judging the other vegetables because they don’t have as many vitamins or minerals.
Since we are talking about vegetables that are drinking, let’s get them drunk and see what happens. And maybe we can add some bacon too. Everything is better with bacon and bourbon. If you need another great side dish that uses some bacon, check out these Smashed Potatoes with BBQ Bacon from my friend Michele at West Via Midwest. They will go great with these Brussels Sprouts!
Sometimes I roast my sprouts in the oven with some lemon juice. When I’m in a hurry, sometimes I just throw them in a pan. Depends on how full my oven is, or really how lazy I am feeling at the time.
These sprouts are easy to make, and the addition of the bacon and bourbon add a saltiness and a caramel flavor that sweetens them up.
These Bourbon Bacon Brussels Sprouts make a quick and easy side dish and I bet you might even get the kids to eat some. You might need to put on a veggie tales show beforehand. Just make sure you watch the language!
- 1 pound Brussels sprouts (trimmed and quartered)
- 2 slices bacon (chopped)
- 2 tablespoons olive oil
- 3/8 cup bourbon
In a pan, add the bacon and cook over medium heat until bacon is almost crispy and fat rendered.
Pour 1/8 cup bourbon and cook until all fat is rendered and bourbon has evaporated.
Remove bacon and leave fat in the pan.
Add the olive oil.
Add Brussels sprouts and cook until desired tenderness.
Add 1/4 cup bourbon and cover with lid or foil.
Cook for a few minutes or until bourbon is absorbed.
Remove to serving bowls and sprinkle with bacon.
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