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I find that you either love or hate brussels sprouts, and that likely stems from how your parents cooked them. If your parents steamed or boiled the sprouts, you’re probably in the hate camp. But, if you were lucky enough to have roasted brussels sprouts, you probably crave them. And by adding just two more ingredients, bacon and lemon, brussels sprouts transform into a magical vegetable side dish. These Whole30 Bacon Brussels Sprouts prove that you don’t need a lot of ingredients to bring out major flavor.
Major Flavor, Yet Only 3 Ingredients
Okay, okay, its five ingredients, but do salt and pepper really count? Those should be considered freebies.
When you’re only working with three ingredients, each one has to pack a punch. Brussels sprouts are obviously full of green vegetal flavor, much like cabbage, but can also be creamy at the same time. Bacon? Well, what doesn’t work with bacon? And the lemon adds the necessary acid to balance the dish and keep you reaching back for more sprouts. The lemon adds flavor in two ways, with the zest and the juice.
Ingredients and Substitutions
Brussels Sprouts
Brussels sprouts are a cultivar of the brassica family, where what appears to be miniature heads of cabbage grow alongside a single main stalk. They are thought to have been cultivated in Ancient Rome, but they were most popular in the low countries. They have a strong cabbage-like flavor, but don’t let that put you off. When the sprouts roast in the oven, the natural sugars caramelize and transform the sprouts into a vegetable treat.
If you don’t have brussels sprouts, you can do something similar with a cabbage steak. Cut half-inch thick cabbage steaks and sear them the same way you’d sear the sprouts. Use a thin spatula to flip the cabbage steaks.
Whole30 Compliant (No Sugar) Bacon
Bacon brings the fatty and umami flavor to these brussels sprouts. Rendering the bacon fat out also provides the oil for properly searing the sprouts, so it serves double duty. Of course, if you don’t care about being Whole30 compliant, you don’t have to worry about the no sugar requirement.
You may need to add avocado oil if you are using a bacon substitute. I find turkey bacon and other substitutes are not as fatty and will need an extra glug or two of oil in order to get a deep sear on the brussels sprouts.
Lemons
The lemons are needed to brighten this dish and balance out the fatty bacon and the brussels sprouts, but it does not matter if you use a Eureka lemon or a Meyer lemon. You can substitute with another citrus variety, or even a splash of champagne vinegar, but do not leave the acidic element out.
Tips and Tricks
Take the time to peel your brussels sprouts. The outer leaves are more bitter and tough when compared to the inner core of the brussels sprout. This prep can be a little tedious, but it is so worth it.
And while you’re at it, be sure to halve your sprouts as well. The flat surface will get you a better deep brown sear because the brussels sprouts will have better contact with the cast iron pan. Don’t over crowd your cast iron pan, either. If the sprouts are too close together, they’ll end up steaming and you won’t get as good of a flavor out of them. Cook them up in batches if you’ve got a smaller cast pan; this will ensure that each sprout gets the care and attention it needs.
Serving Suggestions
These Whole30 Bacon Brussels Sprouts are the perfect side dish for a juicy pork chop. Serious Eats has an amazing guide with all the different cooking methods for a juicy pork chop, complete with one of my favorite methods: the reverse sear. The one thing I change with the Serious Eats method? I leave out the sugar. I just don’t find it necessary and I try not to eat too much sugar in general.
What about the leftovers?
Leftover bacon brussels sprouts can be stored in an airtight container for three days. They can be frozen and vacuum sealed for up to three months. In either case, they won’t fully maintain their crispy texture when reheated, but they will be delicious.
Whole30 Bacon Brussels Sprouts
These Whole30 Bacon Brussels Sprouts prove that you don't need a lot of ingredients to bring out major flavor.
Ingredients
- 4 slices Whole30 compliant bacon
- 1 lb brussels sprouts
- 1 lemon
- Salt and pepper, to taste
Instructions
- Preheat oven to 350° F.
- Starting from a cold cast iron pan, cook the bacon slices on low. Cook bacon until crispy, flipping the slices every once in a while to render out all the bacon fat. Once crispy, remove bacon slices from the pan and set aside. Leave all bacon grease in the pan.
- As the bacon renders in the cast iron pan, peel the outer dark leaves off the brussels sprouts. Cut sprouts in half, then add cut side down to the hot cast iron pan.
- Sear brussels sprouts for 5-8 minutes, or until brown. Flip sprouts over and roast in the oven for about 10 minutes, or until sprouts are cooked through.
- Pull sprouts from the oven and crumble bacon on top. Add the zest of half of the lemon, then squeeze the lemon juice on top. Stir to combine then serve immediately.
