Bacon, Brussels and spinach saute

    30 min

    This side dish has the perfect combination of flavours and textures. Brussels sprouts are sauteed with spinach in white wine vinegar and caraway seeds, before being garnished with crumbled bacon.

    27 people made this

    Serves: 4 

    • 8 rashers streaky bacon
    • 175g Brussels sprouts, trimmed and thinly sliced
    • 1 1/2 teaspoons caraway seeds
    • 3 tablespoons vegetable oil
    • 3 tablespoons white wine vinegar
    • 1/4 teaspoon caster sugar
    • 225g spinach, chopped, washed and dried

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Crumble and set aside. In a medium saucepan, steam Brussels sprouts until tender.
    2. Heat the remaining fat in the frying pan over medium high heat and add the Brussels sprouts and caraway seeds. Stir for 1 to 2 minutes or until the sprouts are tender.
    3. Remove the frying pan from heat, stir in the oil, vinegar and sugar. Stir and add the spinach. Saute the mixture over moderately high heat for 1 minute or until the spinach is wilted. Season with pepper and sprinkle with bacon. Serve warm.

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    Reviews & ratings
    Average global rating:

    Reviews in English (23)


    I like any recipe with brussel sprouts in it so this one really caught my eye - I changed it to a cold salad, and when I took out the bacon, I left the drippings in the skillet and added a 1/4 cup of chopped walnuts - sautéed them for about a minute, then added the walnuts to a bowl with 4 TBS brown sugar and gave them thorough coating and then put them in the freezer for 20 minutes along with the bacon bits. For the brussel sprouts I took frozen sprouts, soaked in hot water until they are cuttable and halved them, then steamed them in the micro for about one minute, then put them in the fridge to cool. I tossed the salad with the sprouts, bacon and sugar coated walnuts and served them chilled. Yummy!  -  23 Jan 2005  (Review from Allrecipes US | Canada)


    YUM! Needs a little salt, and I left out the caraway seeds. Very tasty, although I used olive oil instead of veggie oil and basalmic insteat of white wine vinegar. I doubt that it made that much of a difference. I'll definitely make this again!  -  04 Jan 2006  (Review from Allrecipes US | Canada)


    I don't often find interesting brussel sprouts recipes...I don't care for carraway seeds so I substituted toasted sesame seeds and I added carmalized onions and my family and I loved it.  -  04 Feb 2005  (Review from Allrecipes US | Canada)