📝 About This Recipe
This classic German side dish transforms the humble Brussels sprout into a savory masterpiece using the holy trinity of German flavors: smoky bacon, caramelized onions, and a hint of nutmeg. By blanching the sprouts before pan-searing, we achieve a tender interior while developing a deep, nutty crust in rendered bacon fat. It is a quintessential comfort food found on Sunday dinner tables across Bavaria and beyond, offering a perfect balance of salty, earthy, and bright notes.
🥗 Ingredients
The Vegetables
- 2 pounds Brussels Sprouts (trimmed, outer leaves removed, and halved lengthwise)
- 1 medium Yellow Onion (finely diced)
- 2 cloves Garlic (minced)
The Savory Base
- 150 grams German Speck or Thick-cut Bacon (cut into small batons or cubes)
- 2 tablespoons Unsalted Butter (high quality European style preferred)
- 1 tablespoon Vegetable Oil (neutral flavor with high smoke point)
Seasoning and Finishes
- 1/4 cup Vegetable Broth (for deglazing)
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
- 1 teaspoon Sea Salt (plus more for boiling water)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Apple Cider Vinegar (to balance the richness)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Bring a large pot of heavily salted water to a rolling boil. Prepare an ice bath in a large bowl nearby to shock the vegetables.
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2
Carefully add the halved Brussels sprouts to the boiling water. Blanch them for 3-5 minutes until they are vibrant green and just slightly tender when pierced with a fork.
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3
Immediately drain the sprouts and plunge them into the ice bath. This stops the cooking process and locks in that beautiful emerald color. Once cool, drain thoroughly and pat dry with a kitchen towel.
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4
In a large, heavy-bottomed skillet or cast-iron pan, add the tablespoon of oil and the diced bacon (Speck). Turn the heat to medium.
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5
Fry the bacon slowly, allowing the fat to render out until the bits are golden brown and crispy. This should take about 6-8 minutes.
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6
Use a slotted spoon to remove the crispy bacon bits and set them aside on a paper towel, leaving the rendered fat in the pan.
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7
Add the butter to the bacon fat. Once foaming, place the Brussels sprouts in the pan, cut-side down. Do not crowd the pan; work in batches if necessary.
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8
Sear the sprouts undisturbed for 4-5 minutes until the flat surfaces are deeply caramelized and dark golden brown.
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9
Toss the sprouts and add the diced onions. Sauté for another 3-4 minutes until the onions are translucent and starting to brown at the edges.
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10
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let the garlic burn.
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11
Deglaze the pan with the vegetable broth, scraping up any brown bits (fond) from the bottom of the pan with a wooden spoon.
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12
Sprinkle the nutmeg, salt, and pepper over the mixture. Return the crispy bacon to the pan and toss everything together to coat.
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13
Drizzle with the apple cider vinegar and give it one final toss. The acidity will brighten the heavy flavors of the bacon and butter.
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14
Taste and adjust seasoning if needed. Remove from heat and transfer to a warm serving bowl.
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15
Garnish generously with chopped fresh parsley and serve immediately while hot.
💡 Chef's Tips
Always pat the sprouts dry after blanching; excess water will cause them to steam rather than sear in the pan. If you cannot find German Speck, use a high-quality thick-cut smoked bacon or even pancetta for a similar salty punch. Freshly grated nutmeg is a secret weapon in German vegetable cooking—it adds a subtle warmth that pre-ground nutmeg lacks. Avoid over-boiling during the blanching stage; the sprouts should still have a 'snap' to them before they hit the skillet. For a vegetarian version, swap bacon for smoked tofu cubes and use extra butter or smoked paprika for depth.
🍽️ Serving Suggestions
Serve alongside a traditional Wiener Schnitzel or Schweinebraten (Roast Pork) for an authentic German feast. Pairs beautifully with creamy mashed potatoes or Spätzle to soak up the bacon-infused butter sauce. Accompany with a crisp German Riesling or a malty Dunkel lager to complement the smoky flavors. Excellent as a festive side dish for Thanksgiving or Christmas dinner next to a roasted goose. Add a handful of toasted chestnuts or walnuts for extra crunch and a seasonal autumnal flair.