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Basics:

  • Prep: 20 minutes
  • Cook 30 min
  • Serves 8

Ingredients:

  • 1 1/2 lbs brussel sprouts (base and brown leaves removed & quartered)
  • 4 – 5 slices bacon (I prefer uncured and sugar free)
  • 16 oz baby spinach
  • roasted sesame oil (can use any cooking oil)

Tools:

You should already have everything you need to make this dish, slatted spoon & a large fry pan or baking sheet (you choose)!

How To:

Step 1:

  • Cut bacon into small pieces (1/4 in x 1/4 in, doesn’t need to be precise)
  • Place in fry pan on low to medium heat (if you plan to cook your brussel sprouts stove top make sure this pan is large enough for them to fit)

Step 2: Stove Top Method

  • When the bacon is crispy toss the brussel sprouts into the pan with it.
  • Stir occasionally and cook until brussel sprouts are tender. (Add more oil while cooking if needed)
  • Remove from heat and go to step 3.

Step 3: Oven Method

  • Pre-heat oven to 350°.
  • Remove bacon from the pan with a slotted spoon and set aside (do not strain).
  • Spread brussel sprouts over sheet pan or cookie sheet (for easy clean up, cover it with parchment or a silicone mat).
  • Drizzle bacon drippings over brussel sprouts and toss to coat (add more oil if they seem dry, they should all look a little wet but not be soaked).
  • Bake uncovered for 20 – 30 minutes (until outer leaves start to brown)
  • Remove from oven & pour bacon over them

Step 4:

  • Place spinach in a large heat resistant bowl
  • Dump warm brussel sprout mixture over spinach
  • Cover bowl with a plate or pan lid and allow to sit for about 10 minutes or until spinach starts to wilt.

Step 5: Enjoy

Advanced Prep Tips:

  • Complete steps 1 – 3, be sure to under cook the brussel sprouts regardless of your method
  • refrigerate until about an hour and a half before you want to serve.
  • Remove from refrigerator and reheat for about 15 minutes using either method (it doesn’t have to be the same as the previously used one).
  • Continue to step 4.

Pro-Tips

  • You can cut the brussel sprouts anytime the week before you cook them so go ahead and get that part out of the way!
  • The colder the bacon is the easier it is to cut! So be sure to keep it in the fridge until right before you cut it.
  • As soon as that bacon is cut your cutting board and knife need to be washed to avoid food born illness from raw meat. Don’t forget! Put them in the dishwasher or hand wash immediately!
  • Be patient with your cooking bacon! It needs to cook low and slow so it gets nice and crispy and you have plenty of drippings. Once it starts to brown it will quickly burn so be sure to stir it regularly!