Kentucky Bourbon Braised Bacon Brussel Sprouts have lots of texture and flavor from braising them in a bourbon mixture and tossing with smokey bacon.
A tasty and versatile side dish recipe.
Did you know that there’s a National Bourbon Month? Yep, and September is it. Now, I didn’t research why September is National Bourbon Month, but it does seem fitting with football starting back. Football and bourbon just go together, right?
Therefore, in honor of National Bourbon Month, I’m cooking with bourbon today!
I made this lovely side dish of Kentucky Bourbon Braised Bacon Brussel Sprouts. Brussel sprouts are part of the cabbage family and actually look like tiny cabbages.
A lot of people, especially children, don’t like Brussel sprouts because of the odor put off when they cook. This odor is from the release of sulphur-smelling glucosinolate known as sinigrin. It’s harmless, it smells bad. I have the perfect solution for that smell. Simply cook them with bacon and bourbon. It pretty much overrides the smell of Brussel sprouts. By the way, Brussel sprouts primarily release that odor the first 5 to 10 minutes of cooking.
By the way, Brussel sprouts primarily release that odor the first 5 to 10 minutes of cooking.
- 1/2 pound bacon cooked and chopped
- 2 to 3 pounds Brussel sprouts
- 1/4 cup sweet onion chopped
- 1/2 cup bourbon
- 1/2 cup apple juice
- 2 tablespoons honey
- salt and pepper to taste
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Cook bacon in a large skillet over medium heat until brown.
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Crumble and set aside.
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Reserve 2 to 3 tablespoons of the bacon fat.
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Clean Brussel sprouts. Remove any damaged outside leaves. Cut the tough end off and slice large ones in half.
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Add the onion and Brussel sprouts to the skillet.
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Cook, covered until onion begins to caramelize.
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Meanwhile, mix the bourbon, apple juice, and honey. Whisk until smooth.
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Pour into skillet and turn up the heat.
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When the liquid begins to boil, reduce heat and simmer, covered, for 30 minutes or until the liquid has reduced by half and the sprouts are tender.
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Season and salt and pepper to taste.
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Mix with bacon just before serving.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
Kentucky Bourbon Braised Bacon Brussel Sprouts
By the way, Brussel sprouts primarily release that odor the first 5 to 10 minutes of cooking and won’t smell as bad after that initial time. Try to get past the initial smell, brussel sprouts are well worth consuming. They are high in vitamin C, A, and iron.
Brussel sprouts are a hearty winter vegetable, but I am able to get good quality brussel sprouts all year at the market.
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