Prepare to revolutionize your side dish game with a mouthwatering recipe that transforms the humble Brussels sprout from boring to extraordinary! This White Wine Braised Brussels Sprouts with Bacon and Cranberries is not just a recipe—it's a culinary experience that will have your dinner guests wondering how you became such a kitchen wizard. Imagine crispy caramelized Brussels sprouts, smoky bacon, and tangy cranberries dancing together in a luxurious white wine sauce that elevates this dish from simple vegetable to gourmet sensation.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound brussel sprouts, halved
- 4 slices bacon, chopped
- 1/2 cup white wine
- 1/2 cup cranberries, dried
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Prepare the Brussels sprouts by washing them thoroughly and trimming off the stem ends. Cut each sprout in half lengthwise, ensuring they are clean and uniformly sized for even cooking.
- In a large skillet or sauté pan, cook the chopped bacon over medium heat until it becomes crisp and releases its fat, approximately 4-5 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the pan.
- Add olive oil to the bacon fat in the skillet and increase the heat to medium-high. Carefully place the halved Brussels sprouts cut-side down in a single layer, allowing them to develop a golden-brown caramelization. Cook for 4-5 minutes without moving them.
- Gently flip the Brussels sprouts and season with salt and pepper. Pour the white wine into the skillet, allowing it to sizzle and deglaze the pan, scraping up any browned bits from the bottom.
- Reduce the heat to medium-low and add the dried cranberries. Cover the skillet and let the Brussels sprouts braise in the wine for 8-10 minutes, or until they are tender when pierced with a fork.
- Uncover the skillet and allow any remaining liquid to reduce and concentrate the flavors. Sprinkle the reserved crispy bacon over the Brussels sprouts.
- Transfer the braised Brussels sprouts to a serving dish, ensuring an even distribution of bacon and cranberries. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot as a delightful side dish that combines the earthiness of Brussels sprouts, the richness of bacon, and the sweet-tart burst of cranberries.
Tips
- Choose Fresh Brussels Sprouts: Look for bright green, firm sprouts without yellow leaves or dark spots.
- Cutting Technique: Always cut Brussels sprouts in half lengthwise to ensure even cooking and maximum caramelization.
- Bacon Fat is Flavor Gold: Keep the bacon fat in the pan for an extra layer of rich, smoky flavor.
- Don't Overcrowd the Pan: Cook Brussels sprouts in a single layer to achieve that perfect golden-brown caramelization.
- Wine Selection Matters: Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the best braising results.
- Seasoning Tip: Wait to salt the dish until after cooking, as bacon already adds saltiness.
- Serve Immediately: These Brussels sprouts are best enjoyed hot, right after cooking when they're at peak flavor and crispiness.
Nutrition Facts
Calories: 230kcal
Carbohydrates: 15g
Protein: 7g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 15mg
