German Brussels Sprouts

5 from 2 votes

These German Brussels sprouts with bacon are pan-fried until golden and crisp. A simple yet irresistible side dish for Thanksgiving, Christmas, or any meal!

Prep Time10

Cook Time15

Total Time25

Course: Side Dishes

Cuisine: German

Servings: - 4 servings

Calories: 161kcal

Author: Adina

Ingredients

1 lb Brussels sprouts 450 g
4-6 very thin slices of bacon Note 2
2 garlic cloves
fine sea salt and freshly ground black pepper
some fresh parsley

US - EU

Instructions

Bring a pot of water to a boil. Add some salt.
Clean the Brussels sprouts by removing their outer leaves. Cut the tip of the stem using a small knife. Rinse the sprouts. Halve the sprouts if they are too large. Cut them from top to bottom so that each half still has half of the stem, which will help the leaves hold together. Leave the Brussels sprouts whole if they are small.
1 lb Brussels sprouts
Boil Brussels sprouts: Place the sprouts into the boiling water, bring them to a boil again, and cook for about 5 minutes. The sprouts should be tender but not mushy. Drain well.
Cook the bacon slices in a non-stick pan. There is no need to add any oil. Place the slices on paper towels, which will help absorb the excess fat.
4-6 very thin slices of bacon
Fry sprouts: Add the well-drained sprouts to the pan, still containing the fat from the bacon. Cook for 2-3 minutes, stirring often.
Add the sliced garlic cloves and cook for 2 more minutes, constantly stirring, to avoid burning the garlic.
2 garlic cloves
Serve: Remove the pan from the heat, crumble the bacon on top, and season with salt and freshly ground black pepper. Add the chopped parsley and serve.
fine sea salt and freshly ground black pepper + some fresh parsley

Notes

Brussels sprouts: I had a bag of 1.6 lb sprouts before cleaning and ended up with about 1-1.1 lb after cleaning them.
Bacon: Four slices should do it, but if you like you can use six.

Nutrition