Add a bit of southern sweetness to Brussels sprouts with the addition of Georgia Peaches. Toss in some smoky bacon and you’ve got yourself a fresh and easy Brussels sprouts side dish that everyone will love.
Take Advantage Of Peach Season!
Did you know that it’s peach season in Georgia right now? I live very close by in Florida and have been benefiting from fresh and delicious peaches around me. I’ve been enjoying them so much that I’m even scheming to get up there and visit an orchard or two. I’ve heard a rumor that many of the peach orchards have homemade peach ice cream for sale in their packing sheds. You know I’ve gotta check this out.
Adding Sweetness To Brussels Sprouts
Today’s recipe came about when I was thinking about how so many kids and adults dislike Brussels sprouts. It’s probably because they’re a bit bitter with that potent cabbage taste. I love that bitter cabbage edge but not everyone does. Why not add some sweet ingredients to Brussels sprouts to counter the bitterness and make them tastier for everyone?
I went with peach for the main sweetness. But there’s also sweet Vidalia onions and maple syrup in the mix. For salt and fat, bacon. Of course. So good with Brussels sprouts and with maple syrup too. And then there’s a little bit of lemon juice added at the end for acidity and to bring everything together.
You’re going to love this dish. Not just because it’s delicious. Not just because it makes a Brussels-sprouts-lover out of anyone. But because it’s really easy to make. I have a step-by-step photo tutorial of how to make the dish over on the Produce Bites Blog today. Head over there to check it out.Print
Learn how to add sweetness to Brussels Sprouts with the addition of peaches. This Brussels Sprouts with Peaches and Bacon is a bite of southern comfort.
- 6 slices bacon
- 1 Vidalia onion, sliced
- 1 lb. Brussels sprouts, trimmed and halved
- Coarse black pepper
- 2 peaches, chopped
- 2 Tbsp. maple syrup
- 1 tsp. lemon juice
- In a large sauté pan set over medium heat, cook the bacon until crispy. Remove from heat. Transfer bacon to a plate and discard all but one tablespoon of the fat.
- Put pan with bacon fat over medium-high heat. Add the Vidalia onion, Brussels sprouts, ¼ teaspoon salt, and ⅛ teaspoon coarse black pepper. Cook stirring occasionally until sprouts are browning and becoming tender, 8-10 minutes. Meanwhile, chop the bacon.
- To the browned sprouts add the peaches, bacon, and maple syrup. Stir continuously until peaches are heated through, 1-2 minutes. Remove from heat.
- Add the lemon juice, a pinch or two of salt, and a grind of black pepper. Stir gently.
I have been compensated by the Georgia Fruit and Vegetable Growers Association for this post. All opinions are my own.