Brussels Sprouts and Carrots with Bacon (One Pan Dish)
Do you have a favorite side dish for Thanksgiving? I really love all my sides but my ultimate favorite is sautéed brussels sprouts and carrots with bacon. It is a must for Thanksgiving. It’s full of fall colors and tastes amazing. Brussels sprouts and carrots with bacon is perfect, since there are so many dishes to already make. You don’t have to worry about using multiple pans. I love roasted vegetables but this is one of the few vegetable dishes I like to sauté.
Bacon makes this dish complete. The whole dish has some crunch to it but the bacon and bacon fat give this dish some saltiness, along with the sweetness from the carrots. We all know salty and sweet are a great combo! To make this dish lighter, you can omit the bacon fat and use olive oil for the vegetables. I do this when I need to curb the extra carbs in my life. However, for the holidays, I do not deprive myself from the goods! I don’t make this dish often, so I don’t feel guilty using the bacon fat.
Why Brussel Sprouts and Carrots?
These vegetables are perfect for this dish and leftovers! Because brussels sprouts and carrots are root vegetables, they are tougher and don’t get soggy. We already have enough “mashed” vegetables. Throwing in some crunch and colorful colors to your thanksgiving meal makes it more appetizing and more delicious, if you ask me! Brussels sprouts and carrots are friends, as they can be planted together. Fun Fact, for ya.
One Pan Dish
Aside from being a one pan dish, you only need 4 ingredients for this vegetable dish. With so many side dishes and all the burners and oven in use, it easier to cook a dish in one pan. You can work on the other sides and have one or two less pans to wash!
All you need is:
- brussels sprouts
Here are some Thanksgiving Blogs to get you going for the holidays
Sautéed Brussels Sprouts and Carrots with Bacon (One Pan Dish)Course: SidesCuisine: AmericanDifficulty: Easy
1 lb or 16 oz of brussels sprouts, shredded*
6 slices of bacon
5 carrots, sliced
5-6 cloves fresh garlic cloves, minced
1/2 tsp of garlic powder
1/2 tsp of onion powder
- In a sauté pan, cook bacon on MED HI for about 7 minutes per side, or until crispy. If the pan gets too hot, lower heat to MED. Once bacon is done, set aside on a plate covered with a paper towel to drain the excess oil.
- Turn heat up to MED HIGH. Using the same pan, WITH THE BACON FAT,* add the garlic and stir for 30 seconds until fragrant. Add the brussels sprouts, carrots, onion powder, garlic powder and pepper, stirring until combined with the bacon fat. Cook for about 15-20 minutes, or until brussels sprouts brown and carrots are tender, stirring occasionally.
- Lastly, break up the bacon into bits, squeeze lime and combine with brussels sprouts and carrots. Serve!
- To make this dish lighter, omit the bacon fat and use olive oil.
- You can also halve the brussels sprouts instead of using shredded. It will take longer to cook.*
What are some of your favorite thanksgiving side dishes?