Convert all Brussels-sprouts-phobic people in the world by adding some sweet and fatty sass to Brussels sprouts.
Sautéing is one of my favorite ways to cook Brussels sprouts. You get a browned exterior in places and an al dente center. I really wanted this recipe to be loved by sprouts-lovers and non-sprouts-lovers alike. How on earth to do that?
How To Sauté Brussels Sprouts
I added fat in the form of bacon and sweetness from peaches and maple syrup. The fat and the sweet help to curb the bitterness of the sprouts without masking their cabbage flavor.
You start by cooking the bacon and saving a tablespoon of that flavorful bacon fat to sauté your onion and Brussels sprouts in. Then, once your sprouts are tender and browned, the chopped bacon gets added back in along with some chopped peaches and a drizzle of maple syrup.
Finally, a bit of lemon juice along with salt and pepper are mixed in just before serving. This is sure to convert anyone to a Brussels sprouts fan.
Try this recipe out on your Brussels-sprouts-phobic friends and let me know what they think.Print
- 6 slices bacon
- 1 medium sweet onion, sliced
- 1 lb. Brussels sprouts, trimmed and halved
- Coarse black pepper
- 2 peaches, chopped
- 2 Tbsp. maple syrup
- 1 tsp. lemon juice
- In a large frying pan cook the bacon over medium heat until crispy. Remove from heat. Transfer bacon to a plate and discard all but one tablespoon of the fat.
- Put pan with bacon fat over medium-high heat. Add the onion, Brussels sprouts, ¼ teaspoon salt and ⅛ teaspoon coarse black pepper. Cook stirring occasionally until sprouts are browning in places and becoming tender, 8-10 minutes. Meanwhile, chop the bacon.
- To the browned sprouts add the peaches, bacon and maple syrup. Stir continuously until peaches are heated through, 1-2 minutes. Remove from heat. Add the lemon juice, a pinch or two of salt and a grind of black pepper. Stir gently.
This post originally appeared in November 2015 and was revised and republished in October 2022.