Brussels Sprouts with Black Bean Garlic Sauce and Bacon
Believe it or not, vegetables CAN be your main course. It never hurts to spike them with some bacon, however! I’ve been wanting to do brussels sprouts and bacon since I had a dish with them a while back at Eastern Standard. While it would have probably worked just as-is with a pinch of salt and a squeeze of lemon, I wanted a more complex flavor. As you all know, we tend to do things with a bit of an Asian twist in this house, so finding this recipe helped put me in the right direction. These were savory and salty with a nice depth from the caramelized sprouts as well as the sauce and bacon. Served with some tasty dumplings these made a nice full meal. Honestly, the longest part in this whole recipe was waiting for the bacon bits to crisp up, but I was able to use that time to cut the sprouts so it all worked out well to round out a busy week. My mouth is watering just thinking about how tasty this was.
Brussels Sprouts with Black Bean Garlic Sauce and Bacon (Serves 2)
Adapted from Simply Recipes
- 1 lb. brussels sprouts, ends trimmed, halved
- 2 slices bacon, diced
- 1 clove garlic, minced
- 1 shallot, thinly sliced
- 1 heaping teaspoon black bean garlic sauce
- 1/4 cup asian cooking wine (Shaoxing, Mirin, Sake, etc.)
- Cook bacon in a heavy-bottomed pan or dutch oven over low-medium heat until pieces are crisp and fat is all rendered out. Remove bacon with a slotted spoon and set aside.
- Turn the heat up to medium and add the garlic and shallot. Stir constantly for 30 seconds until fragrant and be careful not to let garlic burn.
- Add brussels sprouts and cook for about 10 minutes, stirring occasionally, until sprouts are tender and edges are nice and browned, but not burned. Mind the heat as needed and add oil if required to keep things moving.
- When sprouts are tender, add wine and scrape pan, and stir everything together to further soften the sprouts. Stir in the black bean garlic sauce.
- Cut the heat, add back the bacon, and serve immediately. Yum.