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Brussels Sprouts with Bacon and Nuts

  • Prep 15 min
  • Total 35 min
  • Ingredients 8
  • Servings 4

Ingredients

1/4
cup almonds, chopped
1/4
cup hazelnuts, chopped
1
lb fresh Brussels sprouts
4
cups water
Salt to taste
2 1/2
tablespoons chopped pancetta
1
teaspoon lemon zest
1
tablespoon olive oil

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

The way that I make this recipe will most likely result in crunchy Brussels sprouts. If you like them softer cook them for a few more minutes, testing how well they’re cooked by pinching them with a fork or the tip of a knife.

Brussels sprouts or repollitos (little cabagge) are very versatile. When buying them, take a few things into consideration: make sure they are dark green, compact, round and heavy for their size, and that the stem area is clean and white. I like to steam, bake or sauté them, but without cooking them completely, since I like their crunchy texture. They are a perfect accompaniment to roasted meat and fish. For those of you who love this veggie as much as I do, this dish will be delightful. I'm sure you'll keep it amongst your favorite appetizers or salads. I recommend it!

You can serve them with 1 tablespoon of honey or honey mustard. Both of these condiments will add an awesome flavor.

Directions

  • 1 Preheat oven to 350°F.
  • 2 Place the almonds and hazelnuts in a cookie tray and toast them for 5 minutes, or until they are slightly golden and fragrant. Set aside to let cool.
  • 3 Meanwhile, wash and cut the sprouts. Remove the stem's end and any leaves that are damaged or losing color. Cut the largest ones in half.
  • 4 In a medium pot, on medium to high heat, boil 4 cups of salty water. When the water beings to boil turn off the stove, add the sprouts, cover them and leave them in the water for about 3 minutes. Drain them well and put them to the side.
  • 5 In a large saucepan add the pancetta and brown for approximately 4 minutes over medium heat, or until crunchy.
  • 6 Add the Brussels sprouts to the saucepan. Cook them for 8 minutes, stirring occasionally, and then add the lemon zest. For the finishing touch, add the nuts and spray with oil, serve immediately.

Brussels sprouts or repollitos (little cabagge) are very versatile. When buying them, take a few things into consideration: make sure they are dark green, compact, round and heavy for their size, and that the stem area is clean and white. I like to steam, bake or sauté them, but without cooking them completely, since I like their crunchy texture. They are a perfect accompaniment to roasted meat and fish. For those of you who love this veggie as much as I do, this dish will be delightful. I'm sure you'll keep it amongst your favorite appetizers or salads. I recommend it!

Rate and Comment

Jeannette Quinones Jeannette Quinones
September 14, 2015

Brussels sprouts or repollitos (little cabagge) are very versatile. When buying them, take a few things into consideration: make sure they are dark green, compact, round and heavy for their size, and that the stem area is clean and white. I like to steam, bake or sauté them, but without cooking them completely, since I like their crunchy texture. They are a perfect accompaniment to roasted meat and fish. For those of you who love this veggie as much as I do, this dish will be delightful. I'm sure you'll keep it amongst your favorite appetizers or salads. I recommend it!