Sauteed Brussels Sprouts with Bacon Onions and Walnuts
User Reviews
5
Sauteed Brussels Sprouts with Bacon Onions and Walnuts
Description
The recipe begins by cooking chopped bacon until crisp in a non-stick skillet, leaving the rendered fat in the pan. Butter is added to the bacon drippings before halved Brussels sprouts and chopped onions are sautéed together until tender but still retaining slight bite. A splash of water near the end prevents burning and helps soften the vegetables. Seasoning with freshly ground salt and black pepper enhances their natural flavors. Chopped walnuts, honey, and Dijon mustard are tossed in to coat the vegetables, creating a flavorful glaze with a mix of sweetness, earthiness, and sharp mustard notes. Finally, the cooked bacon is returned to the pan for added smoky richness before serving warm.
This side pairs well with a variety of main dishes, offering seasonal vegetable flavor complemented by nuts and bacon.
Ingredients
- 4 oz. (4 slices) Bacon chopped
- 1 lb Brussels sprouts halved
- 3/4 cup chopped yellow onion
- 2 Tbsp butter
- salt freshly ground
- black pepper freshly ground
- 1/3 cup walnuts chopped
- 1 Tbsp honey
- 1 Tbsp Dijon mustard
Instructions
- Cook bacon in a 12-inch non-stick skillet over medium-high heat until crisp, about 6 - 8 minutes.
- Transfer bacon to a plate lined with paper towels, while leaving rendered bacon drippings in pan (it helps to press bacon against sides of pan to really drain it off), there should 2 Tbsp (add more butter if not).
- Melt butter along with bacon drippings, then add brussels sprouts and onions and saute until tender, about 10 minutes, while adding in a few tablespoons of water near the end to prevent them from burning if needed.
- Season with salt and pepper to taste. Add in walnuts, honey and dijon mustard and toss to evenly coat.
- Cook and toss, 30 seconds. Toss in bacon. Serve warm.
- Recipe source: inspired by Food Network
User Reviews
Overall Rating
5
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