Bacon and brussels sprouts with leeks
Savor the perfect blend of smoky and savory flavors with this delicious Bacon and Brussels Sprouts with Leeks recipe. A delightful combination of crispy bacon, tender brussels sprouts, and aromatic leeks, enhanced with a hint of garlic. Ideal for a quick yet elegant side dish or a stand-alone treat!
- 13 Jun 2024
- Cook time 10 min
- Prep time 10 min
- 1 Servings
- 4 Ingredients
Bacon and brussels sprouts with leeks is a delightful combination that brings together the rich, savory flavor of bacon with the earthy, slightly sweet taste of brussels sprouts and the mild, onion-like flavor of leeks. This dish is not only flavorful but also simple to prepare, making it perfect for a quick weeknight dinner or a special side dish for any meal.
Ingredients:
Instructions:
- Slice the leek into thin rings. Rinse thoroughly to remove any grit.
- Mince the garlic clove.
- Chop the bacon into small pieces.
- Trim the ends of the Brussels sprouts, remove any yellow or damaged leaves, and then cut them in half.
- Place a large skillet over medium heat.
- Once the skillet is hot, add the chopped bacon.
- Cook the bacon, stirring occasionally, until it becomes crispy, about 5-7 minutes.
- Using a slotted spoon, transfer the cooked bacon to a plate lined with paper towels to drain, leaving the rendered bacon fat in the skillet.
- In the same skillet with the bacon fat, add the sliced leeks and minced garlic.
- Sauté over medium heat until the leeks are softened and fragrant, about 3-4 minutes.
- Add the halved Brussels sprouts to the skillet.
- Stir to combine and cook, stirring occasionally, until the Brussels sprouts are tender and have developed a slight golden-brown color, about 8-10 minutes.
- Return the crispy bacon to the skillet. Mix everything together, ensuring the bacon is evenly distributed among the vegetables.
- Taste and adjust seasoning if needed (you may not need extra salt as the bacon is already salty).
- Serve immediately while hot as a delicious side dish or a light main course.
Tips:
- Preparation: Ensure you thoroughly clean the leeks as they can often contain dirt and grit between their layers. Slice them thinly to ensure they cook evenly and meld well with the other ingredients.
- Cooking Technique: Cook the bacon first until crispy to render out the fat, which you'll use to sauté the garlic and leeks for added flavor. This step will also give your dish a delicious smoky undertone.
- Brussels Sprouts: Trim the ends and halve the brussels sprouts to ensure they roast evenly and develop a nice caramelized exterior while remaining tender inside.
- Garlic: Add the garlic towards the end of cooking to prevent it from burning and becoming bitter. It should be fragrant and lightly golden.
- Serving: For an extra burst of freshness, consider topping the finished dish with a squeeze of lemon juice or a sprinkle of freshly grated Parmesan cheese just before serving.
In conclusion, bacon and brussels sprouts with leeks is a dish that's bound to impress with its wonderful blend of flavors and textures. Whether you're serving it as a main course or a side dish, it is sure to become a favorite in your culinary repertoire. Enjoy the satisfying crunch of the brussels sprouts, the aromatic leeks, and the deliciously crisp bacon in every bite.
| Nutrition Facts | |
|---|---|
| Serving Size | 220 grams |
| Energy | |
| Calories 260kcal | 11% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 5g | 13% |
| Sugar 5g | 5% |
| Fat | |
| Fat 13g | 15% |
| Saturated 4.40g | 15% |
| Cholesterol 36mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 60mg | 11% |
| Vitamin B1 0.38mg | 32% |
| Vitamin B2 0.19mg | 15% |
| Vitamin B3 4.80mg | 30% |
| Vitamin B6 0.63mg | 37% |
| Vitamin B9 110ug | 28% |
| Vitamin B12 0.39ug | 16% |
| Vitamin C 90mg | 95% |
| Vitamin E 1.75mg | 12% |
| Vitamin K 200ug | 165% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.22mg | 0% |
| Iron, Fe 3.49mg | 32% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 240mg | 19% |
| Potassium, K 690mg | 20% |
| Selenium, Se 20ug | 38% |
| Sodium, Na 650mg | 43% |
| Zinc, Zn 1.61mg | 15% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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