I am a Brussels Sprouts lover whether it be roasted, steamed and drizzled in butter, added to fresh crisp salads or sauteed with other flavorful vegetables. I think Brussels Sprouts is one of those misunderstood vegetables that most folks are not sure what to do with and therefore don’t eat. I want to change that for you today and share this delicious way to eat them!
This recipe has become a new favorite in this house among family and guests! It’s chock full of flavors from the sauteed onions, crisp bacon and topped with pistachios that keeps Brussels Sprouts from being boring!
I found a recipe on cookincanuck.com that I liked, but as I tend to do, adapted it to our palate and added bacon! So, I want to give a shout out to them for inspiring me to make this dish!
Here’s how I make it.
Brussels Sprouts with Pistachios and Bacon
Go ahead and cook your bacon. I like baking my in the oven at 425 degrees for 15-20 minutes until they’re crispy but not over cooked. Reserve the bacon drippings.
Meanwhile, slice or shred the rinsed Brussels Sprouts. I like to cut each one in half…
…then slice each half into several pieces depending on how big they are. Set aside. If you’ll use a good sharpened knife, this will go quickly.
In a 10-12 inch skillet, saute’ the chopped onion in 2 Tablespoons of the reserved bacon drippings over medium low heat for about 5 minutes until they are tender and translucent.
Gradually add the sliced Brussels Sprouts, tossing with tongs to coat them with the sauteed onions. Add 1/3 cup of water, cover and cook over medium heat for 5 minutes until the Brussels Sprouts are tender and the liquid has evaporated.
Add the dried cranberries, Parmesan cheese and Pistachios. Toss with tongs to mix well.
Then toss in the crumbled bacon. Pop the lid back on, reduce the heat to lowest setting and warm through, about 3-5 minutes. This also allows the dried cranberries to plump and develop a soft texture.
Ready to serve!
Another favorite Brussels Sprouts dish we love is in my Chopped Kale Salad! Check out that recipe!
Or how about in a wonderful and healthy Mediterranean Chicken? De-Lish!
Mediterranean Chicken
Here’s the printer friendly recipe.
This fabulous Brussels Sprouts dish is chock full of flavors from the sauteed onions, Parmesan cheese, pistachios and topped with crisp bacon that keeps Brussels Sprouts from being boring!
Ingredients
- 6-8 slices hickory smoked bacon, crispy cooked and chopped, reserving drippings
- 20 ounces Brussels sprouts, rinsed and sliced
- 2 Tablespoons bacon drippings or vegetable oil
- 2/3 cup chopped yellow or red onion
- 1/3 cup water
- 1/3 cup dried cranberries
- 1/3 cup Parmesan cheese
- 1/3 cup shelled pistachios
Instructions
- Go ahead and cook your bacon. (One way is baking them in the oven at 425 degrees for 15-20 minutes until they're crispy but not over cooked) Reserve the bacon drippings.
- Meanwhile, slice or shred the rinsed Brussels Sprouts. I like to cut each one in half, then cut each half into several slices, depending on how big they are. Set aside.
- In a 10-12 inch skillet, saute' the chopped onion in 2 Tablespoons of the reserved bacon drippings over medium low heat for about 5 minutes until they are tender and translucent.
- Gradually add the sliced Brussels Sprouts, tossing with tongs to coat them with the sauteed onions. Add 1/3 cup of water, cover and cook over medium heat for 5 minutes until the Brussels Sprouts are tender and the liquid has evaporated.
- Add the dried cranberries, Parmesan cheese and Pistachios. Toss with tongs to mix well. Toss in the crumbled bacon. Pop the lid back on, reduce the heat to lowest setting and warm through, about 3-5 minutes. This also allows the dried cranberries to plump and develop a soft texture.
- Ready to serve!
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