This sweet and savory side dish with bacon and pine nuts will defy even the most diehard Brussels sprout skeptics at your table.
- 4 slices raw bacon
- 1-¼ pound Brussels sprouts
- ¼ cups raw pine nuts
- Salt and fresh cracked pepper, to taste
Cook bacon over medium-high heat in a large skillet until crisp and golden. Place on a plate, dab with a paper towel to remove any excess grease, and set aside.
While the bacon cooks, rinse the Brussels sprouts, trim the ends, then cut them into strips. The easiest way to do this is to cut them in half lengthwise, then slice them as if you were slicing an onion.
Reduce the heat to medium and reserve about 1 tablespoon of bacon fat. Add the shredded Brussels sprouts to the pan and sauté until tender.
Add the pine nuts to the pan, season with salt and pepper to taste and cook for 1 minute more until the pine nuts are heated through. Remove the pan from the heat and crumble the bacon over the Brussels sprouts before serving.