Brussel sprouts for lunch! Maybe that doesn’t excite you, but it should. Really, it should. I have an unnamed sister who I have branded as picky…she declared she won’t eat brussel sprouts (or hummus, or guacamole…crazy I know). I vow to change this. And here is how…people are more likely to try something if it has BACON! Also this recipe is the perfect marriage between crunchy, bitter, salty, and sweet. Sounds like a complicated relationship, but it is quite simple.
Gather ingredients. Premade bacon comes in handy in this recipe.
If you don’t have precooked bacon, make bacon on stovetop pan. Then put olive oil in the pan and place brussel sprouts cut side down. Confession–I used a tad of bacon fat for the flavor, the downside of using precooked bacon is you don’t have the fat in the pan! Saute sprouts about 2 minutes, then gently flip. It is somewhat time intensive to place all the spouts in the pan, so try to remember where you started. By the time you have put them all in the pan it is almost time to flip the first ones! Cook on the other side for a minute or two. Add salt and pepper to taste.
Mix well. Garnish with parm and serve in a pretty dish. Brussel sprouts for lunch! And for dinner…as a cold salad which worked out quite deliciously.
Credit to the amazing Blue Kitchen blog for this recipe.
Mustard-Maple Glazed Brussel Sprouts with Bacon
1/4 cup shelled walnut halves or pieces
1/2lb Brussels sprouts (15 to 20)
1 tablespoon Dijon mustard
1-1/2 teaspoons maple syrup
2 strips bacon
1 clove garlic, minced
salt and freshly ground black pepper
grated Parmesan cheese
Place walnuts in a cold pan. Toast over medium heat, stirring occasionally, until golden brown. When cool, break into small pieces.
Rinse Brussels sprouts, dry well. Cut off the bases and cut sprouts lengthwise, removing loose leaves. Set aside. Whisk mustard and maple syrup together in a small bowl. Set aside.
Cook bacon in a large saute pan until crisp, remove from pan. Drizzle olive oil in the pan, spread to coat the bottom of the pan. Place Brussels sprouts cut side down in the pan and saute about 2 minutes. Using a spatula of small tongs turn and cook on rounded side for another 1 to 2 minutes. Season with salt pepper to taste.
Push sprouts to side of pan, add garlic and walnuts to empty side. Cook until garlic is just fragrant, about 45 seconds. Turn off heat and toss to combine. Crumble bacon over pan. Drizzle mustard-maple syrup mixture over pan and toss to coat everything. Transfer to a serving dish and garnish with parm.