Mac ‘n cheese, peanut butter & jelly, burgers and fries—make room for your new favorite palate pairing: Brussels sprouts and bacon! While sometimes relegated to a side dish, these leafy vegetables that resemble little cabbages will become the star attraction when paired with our Smoked Lardons. Just make sure your main dish doesn’t get too jealous with all the oh-ing and ah-ing that will inevitably take place when the Brussels are presented. Bonus: with young kids, we’re always looking for fun, easy, tasty dishes we can all enjoy. These bacon-finished Brussels never disappoint. Seconds everyone?
Brussels Sprouts with Smoked Lardons
- 1 pack 8oz Smoked Lardons
- 1 lb cleaned and trimmed Brussels Sprouts
- 2 tbsp Extra Virgin Olive Oil
- 3 tbsp Apple Cider Vinegar
- 2 tsp dried herbs
- Salt and pepper
- 1 tbsp Brown Sugar
- 1-2 tbsp reserved bacon fat from cooking the Smoked Lardons
- Preheat the oven to 375ºF degrees.
- Using a sharp knife and cutting board, clean and trim 1 lb Brussels Sprouts and place into a large mixing bowl.
- Add 2 tbsp Extra Virgin Olive Oil.
- Pour 3 tbsp Apple Cider Vinegar.
- Sprinkle in 2 tsp dried herbs of your choosing
- Add salt and pepper to taste.
- Toss to combine all ingredients together.
- Lay Brussels Sprouts cut-side down on a foil-lined baking sheet.
- Bake at 375ºF degrees for 30 minutes.
- While the Brussels Sprouts are baking, cook the Smoked Lardons in a pan or skillet until desired crispiness is achieved—use a slotted spoon to remove the lardons from the pan, saving the bacon fat.
- In a pan, combine the Brussels Sprouts, Brown Sugar and the cooked Lardons.
- Add 1-2 tbsp of the reserved bacon fat, plus a dash of Apple Cider Vinegar.
- Saute over med-high heat, until the sugar is caramelized.
- Enjoy and devour!
Make this recipe with: Smoked Lardons