Description
This recipe features caramelized Brussels sprouts sautéed in olive oil and finished with rich, flavorful bacon jam. The sprouts are cooked until golden and tender, then tossed with bacon jam to add a sweet and savory depth, making it an irresistible side dish perfect for any meal.
Ingredients
Scale
Vegetables and Seasonings
- 1 pound Brussels sprouts, trimmed and halved
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Cooking Oil
- 1 tablespoon olive oil
Condiment
- ½ cup bacon jam (prepared separately or store-bought)
Instructions
- Heat the olive oil: Place a large cast-iron skillet on the stove over medium-high heat and add the olive oil, heating it until shimmering but not smoking.
- Add Brussels sprouts cut side down: Carefully place the trimmed and halved Brussels sprouts in the hot skillet, cut side down to maximize caramelization.
- Caramelize without stirring: Let the Brussels sprouts cook undisturbed for 6 to 8 minutes to develop a golden-brown crust, resisting the urge to stir or move them.
- Season and stir: Sprinkle salt and ground black pepper over the sprouts, then stir and continue cooking on the stove for another 6 to 8 minutes until tender and evenly caramelized.
- Toss with bacon jam and finish cooking: Add the half-cup of bacon jam to the skillet and toss the Brussels sprouts until they are well-coated. Continue cooking for 3 to 5 minutes to meld the flavors and heat through. Serve immediately.
Notes
- Trim and halve Brussels sprouts evenly for consistent cooking.
- Use a cast-iron skillet or heavy-bottomed pan for best caramelization results.
- Bacon jam can be homemade or purchased; its sweetness complements the savory sprouts perfectly.
- Serve as a warm side dish with roasted meats or as part of a holiday meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
