BRUSSELS SPROUTS WITH BACON AND WALNUTS
I'm shocked at how many people say they hate Brussels Sprouts and then devour these and ask for the recipe. These are simple to make and reheat well by just warming them in a skillet. Perfect for a holiday dinner when you want something new and different!
Provided by Faux Chef Lael
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Wash and then peel off any loose or damaged leaves from the sprouts. Trim the root end and cut each sprout in half.
- Cook the bacon, shallots, cranberries and walnuts in a large oven-proof skillet over medium heat until bacon just begins to crisp, shallots are translucent, and walnuts are toasted, about 4 minutes. Transfer the mixture with a slotted spoon to a bowl and set aside.
- Add the Brussels sprouts to the skillet with the bacon drippings and season with salt and pepper, toss until sprouts are coated. If necessary, add a shot of olive oil to make sure the sprouts are coated.
- Put the pan in the oven and roast the Brussels sprouts for about 30 minutes, add the bacon mixture and continue to roast until the sprouts are cooked through and golden, about 10 to 15 minutes more. The time may vary based on the size of your sprouts, please watch then carefully. When done, they should be tender and golden brown.
- Before serving, top with crumbled Gorgonzola cheese (optional).
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yubraj yadav
yadav-yubraj@yahoo.comThis recipe is a great way to get your daily dose of vegetables. The Brussels sprouts are roasted to perfection and the bacon and walnuts add a nice flavor.
Emmanuel Ali
eali@gmail.comI love this recipe! The Brussels sprouts are roasted perfectly and the bacon and walnuts add a nice crunch. I also like that it's a healthy side dish.
mafoja Khan
m-k75@hotmail.comThis recipe is easy to make and it's a great way to use up leftover bacon. I've made it several times and it's always a hit.
Urban Media
urban_media37@yahoo.comI made this recipe for a party and it was a hit! Everyone loved the Brussels sprouts and asked for the recipe.
RIYAD FORAJI
forajir54@aol.comThis recipe is a great way to get your daily dose of vegetables. The Brussels sprouts are roasted to perfection and the bacon and walnuts add a nice flavor.
Hailu Guemassa
guemassa.hailu21@yahoo.comI love this recipe! The Brussels sprouts are roasted perfectly and the bacon and walnuts add a nice crunch. I also like that it's a healthy side dish.
Nomi Khattak
nomi_k7@yahoo.comThis recipe is easy to make and it's a great way to use up leftover bacon. I've made it several times and it's always a hit.
Nnadozie Celestine (NNADOZIE ODO)
nnadozie@gmail.comI made this recipe for a potluck and it was a big hit. Everyone loved the Brussels sprouts and asked for the recipe.
PATRICIA MARTINEZ
p_m@aol.comThis recipe is a great way to get kids to eat their vegetables. My kids loved the bacon and walnuts, and they ate all of their Brussels sprouts.
Md Korom
md@gmail.comI used almond slices instead of walnuts because I didn't have any walnuts on hand. It was still delicious!
Phiwokuhle Calvary
p-calvary@hotmail.comI added a bit of garlic powder and onion powder to the Brussels sprouts before roasting them. It gave them a nice extra flavor.
Laura Thomas
l-thomas16@yahoo.comI made this recipe exactly as written and it turned out great. The Brussels sprouts were roasted perfectly and the bacon and walnuts added a nice flavor. I would definitely make this again.
Run Runner
run-r@gmail.comThis recipe is a great way to use up leftover bacon and walnuts. It's also a healthy and delicious side dish that pairs well with roasted chicken or pork.
Tyler Hall
h_tyler85@aol.comI'm not a big fan of Brussels sprouts, but this recipe changed my mind. They were roasted to perfection and the bacon and walnuts added a nice crunch. I'll definitely be making these again.
Chhabi Chhetri
chhabichhetri@gmail.comThese Brussels sprouts were a hit at our dinner party! The bacon and walnuts added a delicious smoky and nutty flavor, and the balsamic vinegar gave them a nice tang. I'll definitely be making these again.