Pan-Fried Brussel Sprouts with Bacon and Parmesan, a quick and easy way of cooking brussels sprouts in under 10 minutes. No more boring brussels sprouts, this is a delicious side dish, perfect for your Thanksgiving or Christmas dinner menu.
- 450 g brussels sprouts (1 lb)
- 85 g bacon lardons (½ cup)
- 2 cloves of garlic, chopped
- 2 tablespoon grated parmesan
- 1 tablespoon vegetable oil
- ⅔ cup boiling water
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Wash the brussels sprouts and cut them in half.
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In a pan, add the bacon lardons and fry until brown.
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Remove from the pan and set aside.
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In the same pan, add the oil and brussels sprouts and leave to cook for 2-3 minutes, shaking the pan now and then.
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Add the garlic and half of the water, place a lid on and leave to cook on a medium heat until the water evaporates, that should take 1-2 minutes.
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If the brussels sprouts are not tender enough at this point, add the remaining water, and cook again with the lid on; once the vater evaporates, the sprouts are tender, and slightly caramelised on the edges.
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Add the cooked bacon, and parmesan, and remove from the heat.
- You might want to add less or more water, depending on how tender you like the brussels sprouts. Some people prefer them super tender, others with a bit of crunch, so it's up to you. Start by adding one third of a cup first, leave to evaporate, then add the second third is you want them more tender.
- Also, for extra flavour, you can swap boiling water for chicken stock, but it's just an option, the water would do just fine as well. Just be careful when adding the boiling water, the pan is already hot, so it will sizzle quite a bit. Cover the pan straight away, and leave to cook.
- Don't bring the heat to high, otherwise the water will evaporate too quickly, and the sprouts will be still tough. A medium heat is ideal, in this way the sprouts cook quickly, and retain all the flavour from the garlic. You can add in onion too, in which case it's best to sautee it first before adding the sprouts.