Bacon Brussel Sprouts on the griddle are quick to make, and only use a few ingredients. A simple healthy side dish that will dress up any meal.
Are they really from Belgium?
Sort of... Some think they originated in Rome, but Brussel Sprouts really sprouted up in Belgium. They are a member of the cabbage family, and they were brought to the Louisiana by French settlers. They started being grown in California in the 1940's. Brussel sprouts are like mini-cabbages that can be boiled, grilled, pan fried, or roasted for a delicious side dish.
Brussel Sprouts - look for bright green heads with tightly packed leaves. Avoid brussels that are yellowing or spotted. Trim the ends, remove loose leaves, and cut in half.
Shallots - should be firm and not have any soft softs. Peel and slice for cooking. Can substitute red onion or Vidalia onion.
Bacon - six slices of bacon, chopped.
SPG - equal parts salt, pepper, and garlic powder.
Olive oil - a couple of tablespoons of a good quality olive oil.
Instructions for cooking
Before cooking these on the griddle we are going to blanche them in boiling water first. If we tried to put them on the griddle first they would just burn up. We are looking to add flavor to the vegetable for the finished dish.
Bring a medium pot with water to boil on the stove. Once the water has reached a simmer add the prepared Brussel Sprouts to cook for 10 minutes. Once done drain, and set aside.
Preheat the Blackstone griddle to 300-325 degrees. Add the chopped bacon, and cook until almost crispy. Be sure to spread it out to cook more evenly, and also to coat the griddle with bacon grease.
Put the sliced shallots on, and cook a few minutes until softened. Stir together with the bacon, and push to one side of the cooking surface.
Add the prepared Brussel sprouts to the empty half of the griddle. Add the olive oil, salt, pepper, and garlic powder to them then toss to coat. Cook for a few minutes being sure to flip regularly for even browning.
Once everything has cooked then toss Brussel sprouts and bacon together then remove to baking sheet or bowl for serving.
You can serve these right away with some Grilled Ham Steak, or store in an airtight container for up to one week. They are great for snacking or serving along side my Spicy Apricot Glazed Ham Steaks!
Additional tips for a great dish
These can also be pan-fried on the stove top by cooking the bacon and shallots then removing to a plate. Adding the prepared vegetables to the pan to brown on medium high heat. Be care not to crowd and finish in batches if needed. Toss everything together once done.
The olive oil can be omitted for a lower fat dish.
You can also drizzle with Balsamic glaze to dress it up a little bit more.
Bacon Brussel Sprouts
- 3 cups Brussel sprouts trimmed, loose leaves removed, and halved
- 6 slices bacon chopped
- 2 shallots sliced, can substitute with red onion or Vidalia onion
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- Blanche the prepared Brussel sprouts for ten minutes in boiling water.
- Preheat the griddle to 300-325 degrees.
- Add the bacon and cook until almost crisp. Then add the shallots to cook until slightly softened. Move to one side of the griddle surface.
- Add the Brussel sprouts, salt, pepper, garlic powder, and olive oil to the other half of the griddle. Toss on the cooking surface to coat. Cook for about 5-10 minutes or until the sprouts are browned. Toss all the ingredients together then remove to baking sheet or bowl.
- Serve immediately or store in an air tight container for up to one week.
- To pan fry - cook the bacon and shallots first. Add the Brussel sprouts to the pan on medium high heat cooking in batches if needed to brown.
- Olive oil can be omitted.
- Add Balsamic vinegar or glaze to make this fancier.