Brussels Sprouts Cooked Perfectly! | Chef Jean-Pierre

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat, while smoked sausage provides a similar flavor profile.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower on the glycemic index, while honey is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast offers a cheesy flavor without dairy, while cheddar is often more affordable.

Bring a pot of water to a boil and add a little sugar and salt to it.

Trim the ends of the Brussels sprouts and cut them in half, removing the root but keeping the top intact.

Add the halved Brussels sprouts to the boiling water and cook for 3-4 minutes depending on their size.

While the Brussels sprouts are boiling, sauté the bacon in a skillet until it's not too brown.

Remove the bacon from the skillet and set aside, leaving some fat in the skillet.

Add the Brussels sprouts to a plate to dry after boiling.

Heat olive oil in the same skillet where the bacon was cooked, ensuring it's hot (around 350-375°F).

Add the Brussels sprouts cut side down to the skillet to achieve a nice golden brown color.

Season the Brussels sprouts with salt and black pepper while they are in the skillet.

Zest a lemon over the Brussels sprouts for added flavor.

Add minced garlic to the skillet towards the end of cooking to avoid burning it.

Optionally, drizzle a little balsamic vinegar or maple syrup for sweetness.

Serve the Brussels sprouts in a dish, optionally garnished with parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens