Pan fried Brussel sprouts with balsamic vinegar, honey, tossed with bacon & pine nuts. This dish will even tempt Brussels sprout haters!
Love or hate Brussel sprouts?
Yes, I know. Brussel sprouts have a bad reputation for being one of the most loathed vegetables. They make most kids fearful and even some adults can’t stand them. My younger sister, Nara, is one of those people.
Nara was with me when I picked up these Brussel sprouts at our local green grocer. She looked me square in the eyes and said, ‘Don’t expect me to eat them.’ Growing up, mum would put loads of Brussel sprouts in her pork or chicken soup. Nara would secretly fish them out and chucked them in my bowl, then proudly tell my mum she ate them all 🙄
I’m indifferent to Brussel sprouts, so if they’re on my plate I’ll eat them, but let’s get real. I don’t love or crave for them. However, this dish is a real game changer, so let’s bring in those cute-looking miniature cabbages.
How can anything with bacon, honey, toasted pine nuts be bad? We could swap Brussels sprouts with an old leather boot and this dish would still be delicious!
Maybe we should look for an alternative because Brussel sprouts are no longer cheap. Either we have a Brussel sprouts fan club for happening or they mustn’t be in season because the shops were selling them at $9 a kilo. Yeah, like what? It’s no wonder why my mum has stopped dunking kilos of them in her soup! 😂
I almost buckled at the price, but I had my mind set on this special recipe because I think it would be perfect for Christmas. This side dish offers visual appeal and you can enjoy it warm or cold. It pairs perfectly with various proteins, like Christmas ham, turkey, beef, or seafood.
Pan Fried Brussel Sprouts
How to prepare Brussel sprouts?
When selecting Brussel sprouts, look for firm, closed sprouts with vibrant green leaves. Any sprouts that have any yellow on the leaves mean they’re old and not fresh.
Rinse the sprouts to remove any dirt or debris. Remove a few of the outer leaves, then trim the woody stem off at the base of the sprouts. For this recipe, cut the sprouts in half. Do this by placing the sprout with the base facing up, then slice it evenly through where the stem was.
I like to blanch my sprouts with salted water for 2 minutes before shallow frying them. Doing this improves flavour, texture, and ensures even cooking in the pan. I like pan-frying sprouts instead of roasting them because I can control how charred they get. If cooked for too long or they get burnt, they’ll taste bitter.
Are Brussel Sprouts healthy?
Want more reasons to love Brussel sprouts?
Brussel sprouts are packed with nutrients and are a great source of vitamins and minerals. They’re super rich in vitamin C, and they also contain vitamin K, which may contribute to preventing blood clots and improving bone health. They’ve also got plenty of fibre to keep our digestion in check.
That’s not all, folks! Brussel sprouts are high in antioxidants and low in calories and carbs. They have a low glycemic index GI, meaning they do not cause a sharp rise in blood sugar levels.
Do pine nuts need to be toasted?
It doesn’t matter if I’m making pesto, salad or pasta, I always make time to toast pine nuts. Toasting pine nuts to me is like browning butter. It releases all the nutty goodness and adds more depth and flavour. However, if you prefer to skip toasting the pine nuts, you can use them raw.
I like to dry toast my pine nuts in a frying pan over medium heat so I can control how they’re cooked. Burnt pine nuts results in a bitter taste and this would likely be a costly lesson, given their high price.
More exciting side dishes to try:
Ingredients for Pan Fried Brussel Sprouts
Turn this recipe vegan by replacing bacon with plant-based bacon or omit it, and substitute honey with vegan-friendly maple syrup.
Brussel sprouts – Choose firm, compact Brussel sprouts with vibrant green leaves. Sprouts that have yellow outer leaves aren’t fresh.
Bacon – I prefer streaky bacon for the fat-to-meat ratio. However, any type of bacon would work. If you use lean or shortcut bacon with little or no fat, fry it with 1 tbsp of olive or vegetable oil.
Pine nuts are small edible nuts (technically seeds) found in pine trees. With nutty and buttery flavours, pine nuts are popular in dishes like pesto, salads, and pasta. Supermarkets typically stock pine nuts near the health or nuts section. You could swap pine nuts with chopped cashews.
Balsamic vinegar is an Italian vinegar with a very distinctive taste, used as a condiment or dressing. It’s sweet and tangy, with hints of fruit and wood.
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How to make Pan Fried Brussel Sprouts
Step-by-step guide with photos
In a medium-sized saucepan, combine water and 1 tsp of salt. Place saucepan over high heat and bring water to a boil. Meanwhile, wash the Brussel sprouts, then peel their outer leaves. Slice the woody stems at the base, then cut them in half lengthwise. Do this by placing the sprout with the base facing up, then slice it evenly through where the stem was.
Once the water boils, place in the sprouts and blanch for 2 minutes. Use a colander to drain the Brussel sprouts and let them sit there for 5 minutes. The steam helps dry the brussel sprouts before frying.
In a large frying pan, toast the pine nuts over medium heat for 1 to 2 minutes or until they’re golden and aromatic. Toss them in the pan so that they cook evenly, but be mindful as they do burn easily. Transfer the roasted pine nuts to a heat-proof bowl and set aside for later.
Fry the bacon in the same pan over medium-high heat until crispy or cooked to your preference. Drain the fat from the bacon and transfer them into a heat-proof bowl.
Remove the bacon fat from the pan by wiping it with paper towels (or if preferred, you could use rendered bacon fat instead of adding olive oil). Heat olive oil over medium-high heat then place in the Brussel sprouts. Flip them onto the flat side and let them sit undisturbed for 2 to 3 minutes or until lightly charred (check by occasionally flipping one over).
Stir in the garlic and cook for a minute, then add in the balsamic vinegar, honey, salt and pepper. Cook for 3 to 5 minutes or until the Brussel sprouts are tender. Have a taste and more salt and pepper to your liking if needed. Remove the pan from heat and toss in the bacon and pine nuts. Enjoy this dish, warm or cold!
How to store Brussels sprouts
Leftovers – Allow the Brussel sprouts to cool completely at room temperature, then transfer them into a sealed container and store them in the fridge for up to 3 days.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Pan Fried Brussel Sprouts with Bacon and Pine Nuts
Video
Ingredients
- 750gm / 1.7 lb Brussel sprouts (cleaned and cut in half) (NOTE 1)
- 2 tbsp (30gm / 1 oz) Pine nuts (NOTE 2)
- 200gm / 7oz bacon (chopped into small strips) (NOTE 3)
- 2 garlic cloves (minced)
- ¼ cup (60ml / 2oz) mild or light olive oil
- 1 tbsp (20ml / 0.7fl oz) balsamic vinegar (NOTE 4)
- 2 tsp honey
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
Instructions
- In a medium-sized saucepan, combine water and 1 tsp of salt. Place saucepan over high heat and bring water to a boil. Meanwhile, wash the Brussel sprouts, then peel their outer leaves. Slice the woody stems at the base, then cut them in half lengthwise. Do this by placing the sprout with the base facing up, then slice it evenly through where the stem was.
- Once the water boils, place in the sprouts and blanch for 2 minutes. Use a colander to drain the Brussel sprouts and let them sit there for 5 minutes. The steam helps dry the brussel sprouts before frying.
- In a large frying pan, toast the pine nuts over medium heat for 1 to 2 minutes or until they're golden and aromatic. Toss them in the pan so that they cook evenly, but be mindful as they do burn easily. Transfer the roasted pine nuts to a heat-proof bowl and set aside for later.
- Fry the bacon in the same pan over medium-high heat until crispy or cooked to your preference. Drain the fat from the bacon and transfer them into a heat-proof bowl.
- Remove the bacon fat from the pan by wiping it with paper towels (or if preferred, you could use rendered bacon fat instead of adding olive oil). Heat olive oil over medium-high heat then place in the Brussel sprouts. Flip them onto the flat side and let them sit undisturbed for 2 to 3 minutes or until lightly charred (check by occasionally flipping one over).
- Stir in the garlic and cook for a minute, then add in the balsamic vinegar, honey, salt and pepper. Cook for 3 to 5 minutes or until the Brussel sprouts are tender. Have a taste and more salt and pepper to your liking if needed. Remove the pan from heat and toss in the bacon and pine nuts. Enjoy this dish, warm or cold.
