Brussels Sprout Salad with Bacon
I love brussels sprouts. I’m not sure how some people don’t like them. They are broccoli’s step sister, who I adore as well. This recipe is extremely easy and only requires a few ingredients, one of which is bacon.
BACON.
I don’t make it often, but it adds THE BEST flavor to things. I sautéed mine in a frying pan, but HuffPost wrote an article on different ways to cook bacon HERE.
The parmesan was quite tasty as well 😛
If you don’t have any pumpkin seeds, don’t worry about it. I had some laying out so I thought it would be a fun seasonal addition and it adds some crunch.
Ingredients Brussels Sprout Salad with Bacon
- bussels sprouts
- cooked bacon
- olive oil
- pecans
- roasted pepitas
- maple syrup
- salt
- pepper
- parmesan cheese
Brussels Sprout Salad with Bacon
Ingredients
Scale
- 1 lb. bussels sprouts, raw
- 4 strips of cooked bacon (I used thick)
- 1–2 tablespoons of olive oil
- 1/2 cup pecans, chopped
- 1/3 cup roasted pepitas (pumpkin seeds(
- 1–2 tablespoons maple syrup
- salt, to taste
- pepper, to taste
- parmesan cheese, garnish
Instructions
- Begin by cooking bacon. Place 4 strips of bacon on a frying pan. Turn heat to medium/high and cook each side for about 4-5 minutes or until they nicely brown. Set cook bacon aside.
- Next, prepare your brussels spouts. Give them a wash under cold water and dry off with a towel. Using a sharp nice, chop brussels sprouts into strips. I cut mine in half (long ways), and then sliced each half into thirds to get strips.
- Heat a large sauce pan over medium/high heat and add about a tablespoon of olive oil. Then, place brussels sprouts in pan and sauté. Season with salt and pepper. If it seems like the brussels are sticking to the pan, add another tablespoon of olive oil.
- While the brussels are sautéing, pat bacon with a paper towel to get all of the excess grease off. Then, chop into little pieces.
- Cook brussels for about 7 minutes and then add in pumpkin seeds, pecans, chopped bacon, and the secret ingredient: maple syrup! Cook for about another 5 minutes or until the brussels are tender.
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