Sautéed Brussels Sprouts

by MARÉ BRENNAN
Photograph by KELLY MOORE CLARK

I like to think of Brussel Sprouts as tiny, delicious cabbages which are the perfect accompaniment to an Easter ham or delicately cooked chicken breasts. These little green veggies are packed with Omega-3 fatty acids, fiber, and Vitamin C. Once sautéed, the sprouts will have a crispy, caramelized, savory outside and tender but firm inside. 

WHAT YOU NEED:

1 pound of Brussel sprouts, trimmed and halved
4 slices of bacon, diced
1 stick of butter
½ teaspoon kosher salt 
¼ teaspoon black pepper
1to 2 tablespoons balsamic vinegar
1 to 2 tablespoons honey
Dash of lemon juice
Chopped fresh herbs like parsley

Cook diced bacon in a heavy pan over medium-high heat until almost done. Remove bacon, leaving drippings in the pan.

Add butter and melt, then place halved Brussels sprouts cut-side down. Cook undisturbed 5–8 minutes until deeply caramelized. Season with salt and pepper, stir, then return bacon to the pan. Add balsamic vinegar and honey, cooking and stirring occasionally for 6–8 more minutes until sprouts are browned and tender.

Transfer to a serving dish, sprinkle with fresh parsley, and serve hot.

*Enamelware platter from The Muffin Tin / Trenton House.