Brussels sprouts with bacon and onions

⏱ 35 min · 🍽️ 4 Servings · 🧂 8 Ingredients

Ingredients

  • 800 g Brussels sprouts
  • 1 tsp salt for the cooking water
  • 100 g streaky bacon (diced)
  • 1 piece onion
  • 2 tbsp butter or margarine
  • pepper to taste
  • 1 pinch nutmeg
  • 2 tbsp breadcrumbs

Instructions

  1. Trim the Brussels sprouts, remove the wilted outer leaves and cut a cross into the stalk so that the sprouts cook evenly.
  2. Bring plenty of water to the boil with the salt and cook the sprouts in it uncovered until just tender.
  3. Drain the sprouts, refresh them at once in cold water and leave them to drain well; this keeps their green colour.
  4. Render the diced bacon in a large pan without any extra fat until crisp. Add the finely diced onion and sweat it until golden.
  5. Add the sprouts, season with pepper and nutmeg and heat through over medium heat, tossing the pan.
  6. Melt the butter or margarine in a small pan, toast the breadcrumbs in it until golden brown and scatter them over the plated sprouts.
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Brussels sprouts with bacon and onions – Recipe and image AI-created, editorially reviewed
📖 Culinse

🤖 Recipe and image AI-created, editorially reviewed · About our AI transparency

deutschlandbeilageklassikergünstig

Brussels sprouts with bacon and onions

A German classic that comes to the table all over Germany: at Christmas, Brussels sprouts with bacon and onions belong with the roast and with game just as much as the dumplings do. The sprouts stay firm and green, rendered bacon and golden onions give them savour, and toasted breadcrumbs provide the crisp finish. Serves 4.

⏱

Cook time

35 min

🍽️

Servings

4

🧂

Ingredients

8

View Original ↗

Nutrition

per serving

240 kcal

Calories

13 g

Protein

15 g

Fat

12 g

Carbs

Ingredients

For 4 servings

Estimated cost~€1.45 · ~€0.35/serving
  • 🛒

Instructions

  1. 1

    Trim the Brussels sprouts, remove the wilted outer leaves and cut a cross into the stalk so that the sprouts cook evenly.

  2. 2

    Bring plenty of water to the boil with the salt and cook the sprouts in it uncovered until just tender.

  3. 3

    Drain the sprouts, refresh them at once in cold water and leave them to drain well; this keeps their green colour.

  4. 4

    Render the diced bacon in a large pan without any extra fat until crisp. Add the finely diced onion and sweat it until golden.

  5. 5

    Add the sprouts, season with pepper and nutmeg and heat through over medium heat, tossing the pan.

  6. 6

    Melt the butter or margarine in a small pan, toast the breadcrumbs in it until golden brown and scatter them over the plated sprouts.

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