Description
Bacon Jam Brussels Sprouts is a deliciously sweet and savory side dish featuring crispy Brussels sprouts tossed in a rich bacon jam made with smoky bacon, onions, and a hint of apple cider vinegar. This quick stovetop recipe balances caramelized flavors with a touch of tang and spice, making it a perfect accompaniment for holiday meals or as a standout appetizer.
Ingredients
Scale
Bacon Jam:
- 6 slices bacon, chopped
- 1/2 cup onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup brown sugar, packed
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
Brussels Sprouts:
- 1 pound Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Cook Bacon: In a large skillet over medium heat, cook the chopped bacon until crisp. Use a slotted spoon to remove the bacon pieces and set aside, leaving the rendered bacon fat in the pan.
- Sauté Onion and Garlic: Add the finely diced onion to the bacon fat and cook over medium heat for approximately 5 minutes until softened. Stir in the minced garlic and cook another minute until fragrant.
- Make Bacon Jam: To the onion and garlic mixture, add the brown sugar, apple cider vinegar, water, and smoked paprika. Stir to combine, then bring to a simmer. Cook uncovered for 10-12 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency.
- Sear Brussels Sprouts: While the bacon jam simmers, heat olive oil in a separate large skillet over medium-high heat. Place the halved Brussels sprouts cut side down in the hot oil, cooking undisturbed for about 5 minutes until they develop a deep golden brown crust.
- Finish Cooking Brussels Sprouts: Stir the Brussels sprouts and continue cooking for another 3-4 minutes until they are tender. Season with salt and pepper to taste.
- Combine and Serve: Toss the cooked Brussels sprouts with the prepared bacon jam and crispy bacon pieces until evenly coated. Serve warm as a flavorful side dish or appetizer.
Notes
- Add a pinch of red pepper flakes to the bacon jam while simmering for a spicier version.
- Maple syrup can be used instead of brown sugar for a different sweetness profile.
- This dish pairs wonderfully with roasted meats or as part of a holiday meal.
- Leftovers can be stored in the refrigerator and reheat well for later servings.
