Brussels Sprouts have made a real comeback in recent years, and the recipe is a good reason why.
This is quite possibly one of the best side dishes of them all. We love them during the holidays, of course, but they are so loaded with flavor, we love them year-round. We love them served with Baked Ham and French Gratin Potatoes! So delicious and easy to prepare!
HOW TO MAKE BRUSSELS SPROUTS WITH SHERRY VINAIGRETTE
Of course, Brussels sprouts are the star of the classic dish. Interested in learning more about this slightly misunderstood miniature cabbage? Click here!
In the meantime, grab your beautiful sprouts, trim aways the extra leaves, and cut them down the middle, lengthwise.
Now, let’s cook up some applewood smoked bacon. Nice and crisp, and don’t discard that bacon grease! So much flavor!
Add the Brussels sprouts along with the other ingredients, and let them simmer.
Simmer until soft and the smell is amazing.
EXPERT TIP: The longer you simmer the vegetables, the softer the sprouts will become. We like them still with plenty of texture. Total cooking time is about 12 minutes.
FINISH THE DISH OFF WITH SHERRY VINAIGRETTE
The vinaigrette dresses the Brussels sprouts perfectly.
The tartness from the sherry is the perfect complement to the sprouts and the bacon.
So loaded with major flavor!
Ready to make one of the best side dishes in town? Go for it!
And when you do, be sure to take a picture, post it on Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon!
Brussels Sprouts, Bacon and Sherry Vinaigrette
- 1 lb Brussels sprouts
- ½ cup olive oil
- 2 tbsp sherry vinegar
- ¼ lb bacon hickory smoked, cut across into strips
- 2 shallots minced
- 4 garlic cloves minced
- Pinch red pepper flakes
- 2 tbsp thyme thyme, chopped
- Kosher salt and freshly ground black pepper
- Bring a large pot of salted water (use a lot of salt, about 1/4 cup) to a boil.
- Trim the stems of the sprouts, then cut them in half through the stem.
- Blanch the sprouts in the boiling water until tender, about 2 minutes.
- Drain, then place the sprouts in ice water to stop the cooking, and then drain again.
- In a small bowl, make a vinaigrette by whisking the oil and vinegar together until emulsified (thickened).
- In a large skillet (cast iron works very well) over medium heat, cook the bacon until crisp.
- Add the sprouts into the bacon and rendered bacon grease. Cook, stirring a few times, until the sprouts turn an even brighter green, about 1 minute.
- Add the shallots, garlic, red pepper flakes, and thyme, toss to combine, and cook, stirring, until the shallots become translucent.
- Pour the vinaigrette over the salad (still in the skillet) to coat.
- Season with salt and pepper to taste.