Pan Fried Brussel Sprouts with Bacon and Pine Nuts
Pan fried Brussel sprouts with balsamic vinegar, honey, tossed with bacon & pine nuts. This dish will even tempt Brussels sprout haters!
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.
Notes
Turn this recipe vegan by replacing bacon with plant-based bacon or omit it, and substitute honey with vegan-friendly maple syrup.
(NOTE 1) Brussel sprouts - Choose firm, compact Brussel sprouts with vibrant green leaves. Sprouts that have yellow outer leaves aren't fresh.
(NOTE 2) 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.
(NOTE 3) 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.
(NOTE 4) 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.
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.
Nutrition
Serving: 1 ServingCalories: 446kcalCarbohydrates: 21gProtein: 19gFat: 34gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 37mgSodium: 818mgPotassium: 880mgFiber: 7gSugar: 8gVitamin A: 1242IUVitamin C: 139mgCalcium: 79mgIron: 3mg