Flemish Sprouts
Elevate your side dish game with Flemish Sprouts, a rustic and flavorful recipe that transforms humble Brussels sprouts into a show-stopping treat. This dish combines tender, caramelized Brussels sprouts with crispy bacon and sweet shallots, all infused with the warmth of nutmeg and a touch of rich stock. A quick sauté followed by gentle steaming ensures the sprouts are perfectly cooked, retaining a slight crunch and golden edges. Topped with fresh parsley for a burst of color and freshness, this versatile dish is an ideal accompaniment to roast dinners or festive feasts. Ready in just 35 minutes, Flemish Sprouts is a comforting, savory addition to your mealtime repertoire. Keywords: Brussels sprouts recipe, side dish with bacon, quick vegetable recipes, holiday sides, Flemish sprouts recipe.
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Recipe Information
Ingredients
- 500 g Brussels sprouts
- 150 g Bacon
- 3 units Shallots
- 2 tbsp Butter
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Ground nutmeg
- 100 ml Chicken or vegetable stock
- 1 tbsp Fresh parsley (optional, for garnish)
Instructions
Trim the ends of the Brussels sprouts and remove any tough outer leaves. Rinse them well under cold water, then slice them in half lengthwise.
Dice the bacon into small pieces. Peel and thinly slice the shallots.
In a large skillet or sauté pan, melt 1 tablespoon of butter over medium heat. Add the bacon and cook until crispy, about 4–5 minutes. Remove the bacon with a slotted spoon and set aside on a plate lined with paper towels.
In the same pan, add the sliced shallots and cook in the rendered bacon fat for 3–4 minutes, stirring frequently, until softened and caramelized.
Add the remaining 1 tablespoon of butter to the pan and stir in the Brussels sprouts. Sprinkle with salt, black pepper, and nutmeg, and toss to coat evenly.
Pour the stock into the pan and cover with a lid. Allow the Brussels sprouts to steam for 5–8 minutes, or until they are tender but retain a slight crunch.
Remove the lid and increase the heat to medium-high to allow the liquid to evaporate. Stir occasionally to prevent sticking.
Once most of the liquid has evaporated and the Brussels sprouts are slightly golden, return the crispy bacon to the pan and stir to combine.
Transfer the Flemish Sprouts to a serving dish and garnish with chopped fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 5492 mg | 239% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 19.3 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 197 mg | 15% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1096 mg | 23% | |
*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.
