Brussel Sprouts with Creamy Peppercorn Whisky sauce and Bacon Bits

from Gourmet Inspirations


4 strips thick cut bacon
2 tbsp butter
1 lb Brussel sprouts, halved
1/2 lg onion, chopped
Pink Himalayan salt
1/2 bottle Gourmet Inspirations Creamy Peppercorn Whisky sauce


Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In the same pan with bacon fat, melt butter over high heat. Add onions and Brussel sprouts and cook, stirring occasionally, until sprouts are golden brown, 8-10 minutes. Season with salt and drizzle with Gourmet Inspirations Creamy Peppercorn Whisky sauce, to taste, and toss bacon back into pan. Serve immediately.

Photos and content used with permission by Peter Fehr, Gourmet Inspirations.

Nada’s Tips & Tricks: The family loved this dish – of course, anything with bacon in it is a big hit! You can substitute the Brussel sprouts for other hearty vegetables – the sauce would be yummy with carrots, parsnips or even asparagus.