The Best Brussels Sprouts
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6slices bacon, cut across into ¼-inch pieces
- ½cup pine nuts
- 2½pounds (8 cups) brussels sprouts, halved, cored and each half cut into quarters
- 2teaspoons minced garlic
- 1cup carrots, peeled and cut into very small dice
- 2teaspoons salt
- Freshly ground pepper to taste
- ¼cup chopped Italian parsley
Nutritional analysis per serving (12 servings)
142 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 6 grams protein; 295 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the bacon in a large skillet over medium heat and cook until the fat is rendered. Add the pine nuts and cook until the bacon is crisp and the nuts are golden, about 1 minute.
- Step 2
Add the brussels sprouts and the garlic, cover the pan and cook, shaking the pan, until the brussels sprouts are wilted but still bright green and crisp, about 1 minute. Add the carrots and cook for 1 minute longer. Stir in the salt, pepper and chopped parsley. Serve warm.
Private Notes
Comments
Have been making this for years for people who think they hate brussels sprouts. Everyone loves this. Great even without the bacon, using olive oil instead.
Drain excess bacon fat before adding pine nuts. Add just a bit of very hot water before covering the pan with the bacon and sprouts. Add just a touch of maple syrup at the end. Or try soy or balsamic
Have been making this for years for people who think they hate brussels sprouts. Everyone loves this. Great even without the bacon, using olive oil instead.
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