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Brussels Sprouts and Peas With Bacon: A Symphony of Savory Flavors

As a child, Brussels sprouts were the culinary equivalent of broccoli’s awkward cousin – relegated to the forgotten corners of holiday plates, forever destined to be overcooked and sulfurous. My grandmother, bless her heart, boiled them until they surrendered all semblance of flavor. It wasn’t until I ventured into professional kitchens that I discovered the magic these miniature cabbages possessed. Now, seared until caramelized and paired with the salty crunch of bacon and sweet burst of peas, Brussels sprouts are a welcome guest at my table, a testament to the transformative power of proper preparation and thoughtful pairings.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16
Dietary Type: Varies (can be Gluten-Free, Dairy-Free, depending on bacon)

Ingredients

2 (10 ounce) containers Brussels sprouts
4 slices bacon, cut into 1/4 inch pieces
1 large onion, cut into 1/2 inch dice
2 (10 ounce) packages frozen peas
3⁄4 teaspoon salt
1⁄4 teaspoon fresh coarse ground black pepper
Vegetable oil (optional, see instructions)
Water

Equipment Needed

12-inch skillet
Slotted spoon
Paper towels

Instructions

Begin by preparing the Brussels sprouts. Trim the stems and remove any yellowed or wilted outer leaves. Then, using a sharp knife, carefully cut each sprout vertically into quarters. Set the quartered Brussels sprouts aside.
In a 12-inch skillet, cook the bacon over medium heat. Stir frequently to ensure even cooking and prevent burning. Continue cooking until the bacon is nicely browned and crispy.
Using a slotted spoon, transfer the cooked bacon pieces from the skillet to a plate lined with paper towels. This allows excess grease to drain off, leaving you with crispy bacon bits. Reserve the bacon fat in the skillet – it’s liquid gold!
Check the amount of fat remaining in the skillet. If necessary, add vegetable oil to the bacon fat to equal a total of 2 tablespoons of fat. Heat this mixture over medium heat until it is hot but not smoking. This creates a flavorful base for sautéing the onion.
Add the diced onion to the skillet and cook until it is tender and lightly browned, approximately 8 to 10 minutes. Stir the onion occasionally to prevent sticking and ensure even browning.
Increase the heat to medium-high. Add the quartered Brussels sprouts and 1/4 cup of water to the skillet. Cook for 6 to 8 minutes, or until the Brussels sprouts are nicely browned, stirring occasionally to prevent burning. The water will help to steam the sprouts initially, then evaporate, allowing them to brown beautifully.
Reduce the heat to medium-low. Add the frozen peas, salt, pepper, and another 1/4 cup of water to the skillet. Cover the skillet with a lid and cook for 12 minutes, or until the Brussels sprouts are tender and cooked through. The peas will thaw and cook gently in the residual heat.
Finally, stir in the crispy cooked bacon pieces. The bacon will add a salty, smoky flavor that complements the sweetness of the peas and the slightly bitter Brussels sprouts.

Expert Tips & Tricks

Achieving Caramelization: The key to delicious Brussels sprouts is proper browning. Don’t overcrowd the pan, as this will steam rather than sear them. Work in batches if necessary.
Bacon Fat is Your Friend: Don’t discard that flavorful bacon fat! It adds a depth of flavor that vegetable oil simply can’t replicate.
Fresh vs. Frozen Peas: While fresh peas are lovely when in season, frozen peas work perfectly well in this recipe and are a convenient pantry staple. No need to thaw them before adding to the skillet.
Spice it Up: A pinch of red pepper flakes added along with the salt and pepper can add a subtle kick to this dish.
Make Ahead: The Brussels sprouts and onions can be cooked ahead of time. Store them in the refrigerator and add the peas and bacon just before serving.
Doneness Check: To test if the brussels sprouts are done, pierce one with a fork. It should be tender and easily pierced without resistance.

Serving & Storage Suggestions

Serve this dish immediately while it’s hot and the bacon is still crispy. It makes a wonderful side dish for roasted chicken, pork, or fish. For a vegetarian option, consider omitting the bacon or using a vegetarian bacon substitute.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the Brussels sprouts and peas in a skillet over medium heat, stirring occasionally, or microwave until heated through. Be aware that the bacon may lose some of its crispness upon reheating. Reheating in a dry skillet over medium-low heat can help restore some of the crispness.

This dish is best enjoyed fresh, but it can be frozen. However, the texture of the peas may change slightly upon thawing. Store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	70 kcal	N/A
Calories from Fat	25 g	37%
Total Fat	2.9 g	4%
Saturated Fat	0.9 g	4%
Cholesterol	3.9 mg	1%
Sodium	203.6 mg	8%
Total Carbohydrate	8.4 g	2%
Dietary Fiber	2.5 g	10%
Sugars	2.9 g	N/A
Protein	3.5 g	7%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Vegetarian Option: Omit the bacon entirely for a vegetarian version. You can add smoked paprika to the onions for a smoky flavor.
Vegan Option: In addition to omitting the bacon, ensure that any oil used is plant-based. You can also add a sprinkle of nutritional yeast for a cheesy flavor.
Different Vegetables: Try adding other vegetables such as diced carrots, mushrooms, or bell peppers to the skillet along with the Brussels sprouts.
Herbs: Fresh herbs like thyme, rosemary, or sage can be added during the last few minutes of cooking for extra flavor.
Cheese: A sprinkle of Parmesan cheese or crumbled feta cheese over the finished dish adds a salty, tangy element.
Balsamic Glaze: Drizzle with balsamic glaze after cooking for a touch of sweetness and acidity.
Maple Syrup: Add a teaspoon of maple syrup when adding the salt and pepper for subtle sweetness and enhanced caramelization.

FAQs (Frequently Asked Questions)

Q: Can I use fresh peas instead of frozen?
A: Yes, you can. If using fresh peas, add them during the last 3-5 minutes of cooking time, as they will cook more quickly than frozen peas.

Q: My Brussels sprouts are bitter. What did I do wrong?
A: Overcooking can increase bitterness. Ensure you’re browning them properly and not cooking them for too long after adding the peas.

Q: Can I use turkey bacon instead of pork bacon?
A: Yes, you can substitute turkey bacon. Keep in mind that turkey bacon typically has less fat, so you may need to add a bit more vegetable oil to the skillet.

Q: How can I make this dish ahead of time?
A: You can prepare the Brussels sprouts and onions up to a day in advance. Store them separately in the refrigerator. When ready to serve, reheat the Brussels sprouts and onions in a skillet, then add the peas and bacon and cook until heated through.

Q: What’s the best way to clean Brussels sprouts?
A: Simply rinse them under cold water. For particularly dirty sprouts, you can soak them in a bowl of cold water for a few minutes. Be sure to dry them thoroughly before cooking.

Final Thoughts

This Brussels sprouts and peas with bacon recipe is a testament to the transformative power of simple ingredients and thoughtful cooking. It’s a dish that can convert even the staunchest Brussels sprouts skeptic. Don’t be afraid to experiment with variations and make it your own! I encourage you to try this recipe and share your feedback. It pairs perfectly with roasted chicken or pork, and a crisp white wine. Happy cooking!

Brussels Sprouts and Peas With Bacon Recipe