As I was looking through my fridge last night I spotted a big ‘ol bag of Brussels sprouts I had bought at Costco, I’m talking 2 pounds of these suckers. I had forgotten all about them and the best by date was 2 days ago, oops. I also noticed my bacon was on the verge of going bad and I’m pretty sure allowing that to happen is some sort of crime against humanity. So, I ditched making the BBQ I had planned and decided it was bacon and Brussels sprouts night.
Now, I’ve made this many times before and it’s equally delicious each time. It’s even good reheated for lunch for a day or two afterward which is what I plan on doing with this batch since it’s so large. I usually throw a package of whole or sliced mushrooms in but my fridge was not stocked with those, *sadface*. Either way, it’s still filling enough for a dinner without needing to cook anything else. It’s also paleo and Whole 30 (if you find sugar & nitrite free bacon) friendly for those of you who are worried about that sort of thing.
Perhaps the best part of this recipe is that it’s a one pot meal! Less dirty dishes? Yes, please. Scroll to the bottom of this post for a printable version of the recipe.
First things first, chop up that delicious bacon and gather all your ingredients. Preheat oven to 350 degrees.
Throw the bacon in a cast iron skillet over medium heat and cook until crispy. While the bacon is cooking cut the Brussels sprouts in half.
Roughly chop 1 yellow onion.
Roughly chop 3 cloves of garlic.
*Watch out, food porn ahead*
When the bacon is nice and crispy remove to a plate with a paper towel to catch the excess grease.
Drain all but 2-3 tablespoons of the bacon grease from the pan and add the onion. Once the onion is starting to brown and getting slightly translucent add garlic and cook for 1-2 minutes. If you want to add mushrooms throw them in with the garlic in this step.
Dump that big bowl of halved Brussels sprouts into the skillet and stir to combine the onion, garlic and sprouts. Cook on the stove top stirring periodically until the Brussels sprouts begin to brown.
Turn off the head, add 1 cup of chicken stock and put Brussels sprouts in a preheated oven.
Cook the Brussels sprouts in the oven for 20-30 minutes or until the are easily pierced with a fork.
Remove from oven. Add the juice of half of one lemon as well as the bacon and stir well.
In the words of the great explorer, Dora, Yum, Yum, Yum. Delicioso!
- 1 lb Thick Sliced Bacon
- 2 lbs Brussels Sprouts, sliced in half
- 1 Large Yellow Onion, coarsely chopped
- 3 Cloves Garlic, coarsely chopped
- 1 8oz Package of Whole or Sliced Mushrooms (optional)
- 1 Cup Chicken Stock
- Juice From Half a Large Lemon
- Salt and Pepper to taste
- Preheat oven to 350
- Preheat your cast iron pan over medium heat. Chop up your bacon and add it to the pan.
- While the bacon is cooking coarsely chop the onion and garlic cloves. This is also a great time to slice the Brussels sprouts in half.
- When bacon is crispy remove to a plate lined with a paper towel. Dispose of all but 2-3 tablespoons of bacon grease and return the cast iron pan to the stove.
- Add onion and cook a few minutes until they are starting to brown slightly and just beginning to turn translucent.
- Add garlic to pan and cook for 1-2 minutes.
- If you are adding mushrooms do that now and cook for 1-2 minutes.
- Add Brussels sprouts and cook while stirring until the edges begin to brown, about 5 minutes.
- Turn off heat. Add chicken stock to the pan.
- Place the pan into the preheated oven and allow to cook for 20-30 minutes or until the Brussels sprouts can be pierced easily with a fork.
- Add the cooked bacon back to the pan and sprinkle lemon juice over the pan and stir.
- Serve warm and enjoy.
If you give this tasty recipe a try be sure to leave a comment and let me know what you though about it!