Brussels Sprouts Lardons
Elevate your side dish game with this irresistible recipe for Brussels Sprouts Lardons! Perfectly caramelized Brussels sprouts meet crispy, golden lardons in a skillet masterpiece that's bursting with flavor. Thinly sliced shallots add a touch of sweetness, while a drizzle of balsamic vinegar and maple syrup provides the perfect balance of tang and richness. This dish is quick to prepare, taking just 30 minutes from start to finish, and makes an ideal accompaniment to any meal. Topped with fresh parsley for a pop of color, these Brussels sprouts are a surefire way to turn a humble vegetable into a crowd-pleasing delight. Whether for your holiday table or weeknight dinner, this recipe ensures you’ll never look at Brussels sprouts the same way again!
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Recipe Information
Ingredients
- 1 pound Brussels sprouts
- 6 ounces Lardons (thick-cut bacon sliced into small strips)
- 2 whole Shallots, thinly sliced
- 2 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Maple syrup
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
Prepare the Brussels sprouts by trimming the ends and removing any discolored outer leaves. Slice each sprout in half lengthwise.
Heat a large skillet over medium heat. Add the lardons and cook for 5-7 minutes, stirring occasionally, until they are crispy and golden brown. Use a slotted spoon to transfer the cooked lardons to a plate lined with paper towels. Leave the rendered fat in the skillet.
Increase the skillet's heat to medium-high and add 1 tablespoon of olive oil if needed to ensure there's enough fat in the pan. Place the Brussels sprouts cut-side down in a single layer. Cook for 4-5 minutes without stirring, until the cut sides are deeply caramelized.
Add the sliced shallots to the skillet and stir to combine. Cook for another 4-5 minutes, stirring occasionally, until the shallots are soft and beginning to brown, and the Brussels sprouts are tender yet crisp.
Reduce the heat to low and stir in the cooked lardons, balsamic vinegar, maple syrup, salt, and black pepper. Cook for 1-2 minutes, allowing the flavors to meld together.
Remove the skillet from the heat and taste for seasoning, adjusting salt and pepper if necessary.
Transfer the Brussels sprouts and lardons to a serving dish and garnish with fresh chopped parsley, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 997 mg | 43% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 5.9 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 648 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
