Warm Brussel Sprout Salad with Bacon

Name: Warm Brussel Sprout Salad with Bacon
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving
Ingredients: 6 oz Bacon; 1 small white vadalia onion; ⅓ cup pine nuts; ½ cup Shaved parmesan; 4 cups shaved / diced brussel sprouts; 1 tsp Worcestershire sauce; 1 tablespoon truffle salt; 1 tsp green onion

User Reviews

5.0

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4
Calories
280 kcal
Course
Side Dish, Main Course, Salad, Appetizer, Lunch, Dinner, Others
Cuisine
American

Warm Brussel Sprout Salad with Bacon

Ava Cruz

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This Warm Brussel Sprout Salad with Bacon is the tastiest way to enjoy the hearty veggie. It's a great holiday side dish, or weeknight recipe to serve along side your favorite protein and comes together in just 20 minutes. Don't forget the hint of truffle salt to finish off and really elevate this dish!

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Ingredients

Servings

6 oz Bacon diced
1 small white vadalia onion
⅓ cup pine nuts
½ cup Shaved parmesan
4 cups shaved / diced brussel sprouts
1 tsp Worcestershire sauce can sub coconut aminos or soy sauce
1 tablespoon truffle salt for garnish
1 tsp green onion for garnish

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Instructions

Use a vegetable chopper to dice the brussel sprouts into quarters. You can also shave them finely if you'd prefer. Dice the white onion with the vegetable chopper. Use the kitchen sheers to finely trim the bacon into small pieces.
Heat a large skillet over medium-high heat. Add the bacon to the pan. Cover the skillet and cook the bacon for 6-8 minutes or until crispy. Stir it occasionally so it doesn't burn. Be careful of the grease!
If there is more than 2 tablespoons of grease in the pan, remove the excess before adding the pine nuts, shredded parmesan, and diced onions to the pan. Stir for 4-5 minutes until pine nuts are toasted (browning color) and avoid the parmesan burning.
Add in the brussel sprouts, truffle salt, and Worcestershire sauce. Sauté on medium heat for 2 minutes as the brussel sprouts begin to char. Add the lid back to the pan to speed up the cooking process for 3-5 more minutes.
Turn stove off and let the mixture sit for 1-2 minutes. Sprinkle green onion and more parmesan (if desired) overtop and serve warm. Enjoy!

Equipments used:

Notes

Store in an airtight container in the fridge for up to 3 days. This salad can be reheated on the skillet to keep it crispy, or in the microwave for ~60 seconds, or even enjoyed cold.
If you prefer shaved brussel sprouts as opposed to diced, you can use a food processor to pulse the sprouts a few times to get a shredded texture. You can also use a knife, and the easiest way to do this is to cut each sprout in half, then put the cut side flat against your cutting board so it doesn't roll around. Then slice each brussel sprout crosswise into thin strips.
If your bacon does not produce a good amount of grease, or you prefer a more heavily dressed salad, add 1 tbsp of olive oil when adding the nuts and cheese to the pan.

Nutrition Information

Show Details

Serving 1 serving Calories 280kcal (14%) Carbohydrates 14g (5%) Protein 14g (28%) Fat 21g (32%) Saturated Fat 5g (25%) Cholesterol 24mg (8%) Sodium 1607mg (67%) Potassium 177mg (5%) Fiber 4g (16%) Sugar 5g (10%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 280 kcal

% Daily Value*

Serving	1 serving
Calories	280kcal	14%
Carbohydrates	14g	5%
Protein	14g	28%
Fat	21g	32%
Saturated Fat	5g	25%
Cholesterol	24mg	8%
Sodium	1607mg	67%
Potassium	177mg	4%
Fiber	4g	16%
Sugar	5g	10%