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:
3 slices bacon, chopped
1 1/2 pounds Brussels sprouts, cleaned
1/4 cup chicken broth
Kosher salt and freshly ground pepper
2 shallots, chopped
1/2 cup chopped walnuts
Equipment:
food processor
knife
frying pan
slotted spoon
paper towels
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
