Sauteed Brussels Sprouts with Lemon, Dijon, Parmesan, and Bacon
Brussels sprouts sauteed and topped with a lemon and Dijon vinaigrette, then sprinkled with Parmesan cheese and bacon—a new twist on a favorite vegetable!
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Servings: 4servings
Calories: 203kcal
Author: Lucy Brewer
Ingredients
4slicesbacon, cut into 1-inch pieces
4cupshalved and trimmed Brussels sprouts
1lemon, zested and juiced
¼cupgrated Parmesan cheese
Salt and pepper to taste
Vinaigrette
¼cuplemon juice (about 1 lemon - use the same for zest)
½tablespoonDijon mustard
1-2teaspoonsgranulated sugar
1tablespoonextra virgin olive oil
Salt and pepper
Instructions
Preheat oven to 425.
Cook bacon in skillet over medium-high heat until crispy and then remove from skillet. While bacon is cooking, trim and halve the sprouts.
Leave about 1 tablespoon bacon grease in skillet and add 1 tablespoon butter. When butter is melted and sizzling, add sprouts cut side down. If all the sprouts won't fit you can place a few on top but if you have a lot that don't fit then you'll need to cook in two batches.
Cook sprouts on medium-high for 3-4 minutes until starting to brown. Sprinkle salt and pepper on the sprouts. Drizzle a little olive oil over the sprouts to keep the skillet sizzling and stir them around gently, turning different ones cut-side down. Allow to cook for a minute, then stir and turn different ones down. Continue this process until all the sprouts are well-browned. Watch carefully and make sure you don't leave one turned down too long because they can burn quickly!
Once the sprouts are well-browned, place in oven for about 15 minutes, until tender. Check them every few minutes and make sure they are not burning.
Remove skillet from oven and place sprouts in a bowl. Stir in lemon zest and vinaigrette. Gently stir in Parmesan cheese and bacon. Add salt and pepper if needed.