Sautéed Brussels Sprouts Turkey Bacon (Printer-friendly)

Crisp Brussels sprouts cooked with smoky turkey bacon and seasoned for a vibrant, savory side dish.

# What You Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced

→ Meats

04 - 3.5 oz turkey bacon, sliced into strips (about 4 slices)

→ Oils & Seasonings

05 - 2 tbsp olive oil
06 - ½ tsp kosher salt
07 - ¼ tsp freshly ground black pepper
08 - ¼ tsp crushed red pepper flakes (optional)

→ Garnish (Optional)

09 - 1 tbsp fresh lemon juice
10 - 2 tbsp grated Parmesan cheese

# How to Make It:

01 - Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add turkey bacon and cook for 3 to 4 minutes until browned and crisp. Remove with a slotted spoon and set aside.
02 - Add remaining olive oil to the skillet. Sauté onions for 2 minutes until translucent.
03 - Place Brussels sprouts cut side down in the skillet. Cook undisturbed for 4 to 5 minutes until golden brown.
04 - Stir in garlic and season with salt, black pepper, and optional crushed red pepper flakes. Cook for 4 to 5 minutes, stirring occasionally, until tender but still bright green.
05 - Return turkey bacon to the skillet and toss with Brussels sprouts to combine.
06 - Remove from heat. Drizzle with lemon juice and sprinkle with Parmesan cheese if desired. Serve warm.

# Expert Tips:

01 -
  • The turkey bacon adds a smoky richness that makes even skeptics fall in love with Brussels sprouts, and it's lighter than traditional bacon but just as satisfying
  • You can have this stunning side dish ready in just 25 minutes, making it perfect for weeknight dinners when you want something that tastes like you spent hours in the kitchen
  • It pairs beautifully with almost any protein and naturally fits gluten-free and dairy-free diets without any compromise on flavor
02 -
  • Do not move your Brussels sprouts while they're caramelizing. I learned this the hard way by constantly stirring, which only steamed them instead of browning them. The magic happens when you leave them alone.
  • Your skillet matters more than you'd think. A large skillet allows the sprouts to sit flat in a single layer. If you crowd them, they'll steam instead of caramelize.
  • Fresh lemon juice makes all the difference. Bottled lemon juice just doesn't have the same brightness and can taste a bit metallic by comparison.
03 -
  • If you're cooking for a crowd, you can prepare the sprouts and bacon ahead of time and reheat them gently in the skillet with a splash of olive oil just before serving. Add the lemon juice and cheese only at the very end for maximum brightness.
  • Turkey bacon cooks differently than regular bacon because it has less fat, so watch it carefully. It can go from perfectly crispy to overdone very quickly.

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