Smoky Buttered Brussels Sprouts

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Smoky Buttered Brussels Sprouts recipe by Barefeet In The Kitchen

 

Crisp, hot, smoky, buttery brussels sprouts were being snacked on right out of the pan as I was finishing the rest of our dinner. My family has a new-found and well-documented affection for Brussels sprouts.

Caramelized Brussels Sprouts, Roasted Brussels Sprouts with Apples and Bacon, and these Roast Potatoes with Brussels Sprouts are a few of the recipes that we’ve been making on the regular.

I wanted to do something different with them this time and this dish turned out just as I had hoped.

A hint of smoky bacon flavor and all of the aroma without any actual bacon in the recipe. A bit of butter and a sprinkling of salt and pepper made this a quick and easy side dish I am sure to be serving again.

If you love the sweeter versions too much to skip, simply sprinkle a tablespoon or so of brown sugar over the Brussels as they cook. They are irresistible that way as well!

Smoky Buttered Brussels Sprouts recipe by Barefeet In The Kitchen

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Smoky Buttered Brussels Sprouts

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Servings: 4 -5 servings

Ingredients 

  • 1 lb brussels sprouts
  • 1 tablespoon bacon grease *
  • 1 tablespoon butter
  • 1/4 teaspoon kosher salt adjust to taste
  • 1/4 teaspoon freshly ground black pepper adjust to taste

Instructions

  • Slice each brussels sprout into 4-5 thin pieces. The brussels sprouts I had were enormous, if yours are on the smaller side, just half them or slice them into thirds. Melt the butter and the bacon grease in a large skillet over medium high heat. Let it almost brown and then swirl to coat the pan. Add the brussels sprouts and toss to coat well. Season with salt and pepper. Stirring occasionally, let them cook for about 3 minutes. They are done when they are piping hot and just a bit crisp still. Right before they are finished, stop stirring and let them brown for 20-30 seconds. Enjoy!
  • * If you do not have bacon grease in your refrigerator,just cook a chopped up slice of bacon in the skillet prior to adding the butter and then vegetables. It will work just as well.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Tricia Buice says

    Don't you just love this little darlings? I just happen to have a tiny jar of bacon grease and a big bag of sprouts in the fridge – thanks for the suggestion and inspiration! Poo I didn't win the giveaway but thanks for the opportunity to try! Congratulations again on your amazing anniversary!

  2. Anonymous says

    Made these a few times, including for Thanksgiving and EVERYONE raved about them. They are requested to be back on the table for Christmas! So easy and so delicious. Absolutely amazing. I would say they need a bit more cooking time than indicated in the recipe, but keep checking and they should come out fine.