Bacon Brussels Sprouts

    (624)
    40 minutes

    It's always good to have a few brussels sprouts recipes and this one is worth the effort. It combines Brussels sprouts with bacon and pine nuts.


    546 people made this

    Ingredients
    Serves: 8 

    • 225g bacon rashers
    • 60g butter
    • 90g pine nuts
    • 1 kg Brussels sprouts, cored and sliced
    • 3 spring onions, minced
    • salt and freshly ground black pepper to taste

    Directions
    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Place bacon in a large, deep frying pan. Cook over medium-high heat until browned. Drain, reserving some of the bacon fat, and dice the bacon.
    2. In the same frying pan, melt butter with reserved bacon grease over medium heat. Add pine nuts and cook, stirring until browned. Add Brussels sprouts and spring onions to the pan, and season with salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in bacon just before serving.

    Tip:

    You can use pancetta for this recipe instead of bacon.

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    Reviews and Ratings
    Global Ratings:
    (624)

    Reviews in English (483)

    by
    1

    Used different ingredients. Halved recipe. Used 3 slices pre-cooked bacon, 1 tsp. butter (for flavour) & 2-3 Tbsp. olive oil (since didn't have much bacon grease). Subbed pecans for pine nuts. Did not core, just trimmed ends before shredding. I like the flavour of roasted sprouts, so after cooking in a frypan, I finished cooking by roasting sprouts in the oven (200 degreesC-15 min.) to give that "nutty" flavour. Everyone really enjoyed & will be making again soon!  -  29 Sep 2008

    by
    1

    Used different ingredients. I've never made brussels sprouts before, but this recipe was totally easy and yummy! I did skip adding the pine nuts(as they are not my fave), and only cut the sprouts in halves. Also, I added bread crumbs to the topping of bacon. I served this dish for Thanksgiving, and EVERYONE LOVED 'em.  -  29 Sep 2008

    by
    0

    I also got a "don't bother" and several turned up noses from my family when I said I was making this dish for Thanksgiving. Everyone loved it, including a picky sister and my even pickier two year old. Since then we have served it at 3 dinner parties. The people that try just a spoon to be polite always go for seconds. We end up sending the recipe home with everyone. Contrary to what some say, I think it is great the next day. My advice is to cook the bacon and do the grating ahead of time. Then it's much easier to throw together at dinner time. Even if you're skeptical, try it! You won't be disappointed.  -  29 Sep 2008

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