Brussels sprouts with bacon and pine nuts

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    Brussels sprouts with bacon and pine nuts

    Brussels sprouts with bacon and pine nuts

    (610)
    40min


    547 people made this

    About this recipe: It's always great to have an alternative Brussels sprout recipe when you fancy a change, and this one is worth the effort.

    Ingredients
    Serves: 8 

    • 225g (8 oz) sliced streaky bacon
    • 60g (2 oz) butter
    • 85g (3 oz) pine nuts
    • 1kg (2 lb) Brussels sprouts, cored and shredded
    • 3 spring onions, minced
    • salt and freshly ground black pepper to taste

    Method
    Prep: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 grease, 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 & ratings
    Average global rating:
    (610)

    Reviews in English (600)

    by
    275

    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 shredding 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.  -  01 Feb 2006  (Review from Allrecipes US | Canada)

    by
    260

    This recipe is definitely 5 stars! Helpful Hint: Try soaking these lovely little veggies in salt water for an hour or so prior to shredding them. The salt water helps dispel the bitterness! This recipe was so, very, very tasty! Didn't change a thing and the recipe didn't need it. Excellent!!!  -  03 Oct 2011  (Review from Allrecipes US | Canada)

    by
    238

    Really good. Not a fan of shredding them since it looks sloppy & overcooks easily that way, so I quartered/halved them. Turned out to be very tasty. I even used pre-crumbled, pre-drained bacon, so it was less greasy/fattening, but just as delicious!  -  15 Sep 2006  (Review from Allrecipes US | Canada)

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