Serving Suggestions
- Use as a side dish with any meat really, grilled or sauteed
- Great with rice or potatoes of most kinds like mashed, au gratin, or scalloped
Substitutions
- Remove cranberries
- Eliminate bacon, drizzle on caesar dressing when removed from pan
- Add jalapenos, diced
- Stir in cooked rice
- Add sliced almonds
Brussels Sprouts with Bacon, Cranberries and Pine Nuts
So many people miss out on the infamous brussels sprout! Restaurants have revived these beauties but below is one of my favorite ways to eat them at home. If you like broccoli and cabbage, there is no reason not to like these guys!
Servings: 4 people
Ingredients
- 20-30 fresh Brussel Sprouts
- ½ lb bacon (chopped)
- 1 bunch green onions (sliced)
- ½ c dried cranberries (more if desired)
- ¼ c pine nuts
- 1 t salt
- ¾ t pepper
Instructions
- Slice Brussels sprouts in half or quarters, cut off stem, and reserve the leaves that fall off when cutting unless they’re brown.
- Toast pine nuts by sautéing in an oil-free, non-stick skillet on medium-high heat until lightly browned. Set aside.
- Cook bacon and remove from the skillet, set aside.
- Cook Brussels sprouts in bacon fat until they begin to brown and little fallen leaves start to get nice and browned.
- Cook until tender when pierced with a fork, but still holds together.
- Add green onion and cook until soft.
- Add back bacon.
- Add cranberries and pine nuts.
- Salt and pepper to taste.
- Remove from heat and serve.
- ENJOY!