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Skillet Brussels Sprouts with Bacon and Dijon-Shallot Vinaigrette

Here’s yet another delicious way to prepare brussels sprouts that is both flavorful and healthy. This simple and quick recipe includes the addition of my shallot vinaigrette that I usually serve on cold salad, but it also works so well in hot and freshly-cooked brussels sprouts. Because the brussels sprouts are still hot when you add the dressing, the shallots are ever so slightly cooked and a bit more mellow than raw shallots. This recipe is terrific served as a side dish, or even on its own as a healthy hot salad. 

Ingredients:

1 lb. brussels sprouts, rinsed, trimmed, and quartered

¼ c. water

1 Tbsp. olive oil

½ medium onion, sliced

2 cloves of garlic, minced

4 sliced bacon, cooked and chopped

Robust and Tangy Shallot Vinaigrette 

Salt and pepper

Parmesan, for topping (if desired)

Heat the olive oil in a skillet over medium high heat. Cook the onion for 2-3 minutes. Add the garlic and cook for 1 more minute. Add the brussels spouts to the skillet, along with the water, and cook for 8-10 minutes, or until the water has cooked out and the brussels sprouts are crispy on the outside. Remove from the heat. 

Place brussels sprouts in a large serving bowl. Add the bacon and dressing (slowly, to taste). Season with salt and pepper. Serve warm.

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