Brussels Sprouts with Bacon and Walnuts

If you have approximately 40 minutes to spend in the kitchen, Brussels Sprouts with Bacon and Walnuts might be a super gluten free, dairy free, paleolithic, and primal recipe to try. For $1.21 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 7g of protein, 11g of fat, and a total of 165 calories. This recipe serves 6. A mixture of kosher salt, walnuts, chicken broth, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe from Foodnetwork has 6 fans. Not a lot of people really liked this side dish. Overall, this recipe earns a solid spoonacular score of 68%. Try Shredded Brussels Sprouts Salad with Bacon, Walnuts and Apricots, Brussels Sprouts with Cranberries and Walnuts, and Sauteed Brussels Sprouts With Walnuts for similar recipes.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Trim the ends off the Brussels sprouts. Thinly slice them with a knife or use the slicing attachment on your food processor to shred them. Add the bacon to a large high-sided skillet over medium heat. Cook until the bacon is crisp and the fat is rendered. Remove the bacon with a slotted spoon to a paper towel-lined-plate and reserve. Add the shallot to the hot pan and saute until tender, about 3 minutes. Add the Brussels sprouts by the handful, stirring to coat. Season with salt and pepper. Saute the sprouts, tossing until bright green and crisp-tender, about 3 minutes. Stir in the walnuts and cook for 1 minute more to toast. Add 1/4 cup chicken broth, stirring until the liquid is reduced and the Brussels sprouts are soft. Stir in the cooked bacon. Serve hot.

 

Step by step:

1. Trim the ends off the Brussels sprouts. Thinly slice them with a knife or use the slicing attachment on your food processor to shred them.

2. Add the bacon to a large high-sided skillet over medium heat. Cook until the bacon is crisp and the fat is rendered.

3. Remove the bacon with a slotted spoon to a paper towel-lined-plate and reserve.

4. Add the shallot to the hot pan and saute until tender, about 3 minutes.

5. Add the Brussels sprouts by the handful, stirring to coat. Season with salt and pepper.

6. Saute the sprouts, tossing until bright green and crisp-tender, about 3 minutes.

7. Stir in the walnuts and cook for 1 minute more to toast.

8. Add 1/4 cup chicken broth, stirring until the liquid is reduced and the Brussels sprouts are soft. Stir in the cooked bacon.

9. Serve hot.

Nutrition Information:

covered percent of daily need