Warm Brussel Sprout Salad with Bacon
User Reviews
5
Warm Brussel Sprout Salad with Bacon
Description
The Warm Brussel Sprout Salad with Bacon begins by finely dicing or shaving Brussels sprouts and onion. Bacon pieces are cooked until crispy, then pine nuts, Parmesan cheese, and onion are added and toasted in the rendered bacon fat. The Brussels sprouts, truffle salt, and Worcestershire sauce are then sautéed until the sprouts begin to char and soften, adding a hint of caramelization.
This salad balances smoky and savory flavors with the texture contrast of crunchy pine nuts and tender sprouts. The truffle salt and Worcestershire sauce impart a distinctive, earthy depth. Serving it warm enhances the melding of flavors and makes it suitable as a side dish or light meal.
Leftovers can be stored refrigerated for up to three days and reheated in a skillet or microwave. To adjust texture, shaved Brussels sprouts can be used instead of diced, achieved by pulsing in a food processor or by thinly slicing with a knife. If bacon doesn't render enough grease, adding olive oil helps with toasting the nuts and cheese.
Ingredients
- 6 oz Bacon diced
- 1 onion small, white vadalia
- ⅓ cup pine nuts
- ½ cup Parmesan Cheese shaved
- 4 cups brussel sprout shaved or diced
- 1 tsp Worcestershire sauce can sub coconut aminos or soy sauce
- 1 tablespoon truffle salt for garnish
- 1 tsp green onion for garnish
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!
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days, reheating in a skillet or microwave.
- Shave Brussels sprouts with a food processor or knife for a finer texture instead of dicing.
- If bacon renders little fat, add a tablespoon of olive oil when toasting pine nuts and cheese for better coating.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
