Skillet Caramelized Brussels Sprouts

Brussels Sprouts

I’ve never met a vegetable I didn’t like … almost never. The thing about brussels sprouts is they can be bitter. I understand there’s a new hybrid reducing bitterness but I’m sure it hasn’t found its way to my grocery store. There are a few tricks to reduce bitterness and I find caramelization the most effective. Martha Stewart, I believe, recommends doing a quick boiling method and then caramelizing. I’m always into the least amount of cookware and time involvement. Sometimes it works and sometimes no. First try to purchase the freshest brussels sprouts you can find. Pick through looking for the smallest ones. Smaller may be less bitter.

Next when you caramelize the more surface being caramelized the sweeter the outcome. So, when I heard my nephew Christian chops up his brussels sprouts before cooking and my brother saying they were amazing I agreed this not only was a delicious idea but one skillet easy too.

I have another successful recipe with brussels sprouts. I hadn’t analyzed my method of cooking them until today. When preparing Chicken Breasts with Roasted Vegetables I sometimes include yams and carrots with the brussels sprouts, and other vegetables. The sweetness of these two vegetables (yams and carrots) eliminates the bitterness. Finally, adding a bit of brown sugar to brussels sprouts while caramelizing may decrease bitterness as well.

This recipe is so simple. Few ingredients and not a lot of prep. I added the bacon and blue cheese as a garnish after visiting Christy’s Cooking Creations. She has a delicious Brussels Sprout Recipe. Check it out!



4 Slices of bacon
2-3 Cloves of garlic-peeled and smashed slightly
3 tablespoons olive oil
2 Pounds of brussels sprouts-washed, ends removed and roughly chopped
Salt and Pepper to taste
1/3 Cup blue cheese crumbles

In a large skillet over medium heat fry the bacon until crisp. Remove and drain. Crumble and set aside.

Two choices here, either drain all the bacon drippings and wipe out the skillet with a paper towel to remove stuck on drippings OR drain all but a scant tablespoon of bacon drippings and leave the stuck on.

Add the olive oil to the bacon drippings or not. Heat over medium/low heat and add the smashed garlic. Sauté for a minute or two or three, avoid browning or burning. Remove and set aside.

Turn heat up to medium and wait until heats. Then add the chopped brussels sprouts. Cook until tender about 15-20 minutes turning and stirring only after the underneath side has browned. Just before the completion of cooking add back the garlic, minced if needed. Cook for an additional minute or two.

Taste to see if you need a little sprinkle of brown sugar for any bitterness.

Add salt and pepper as needed.

Serve with a sprinkle of bacon crumbled over the top and a sprinkle of blue cheese crumbles.

That simple and that good!

Brussels Sprouts


  1. Posted November 13, 2014 at 3:05 pm | Permalink

    Thank you for the shout out Anita. Your chopped and skillet cooked brussel sprouts look delicious. I will have to try them this way!

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