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Brussels Sprouts with Bacon and Nuts

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  • Prep 15 min
  • Total 35 min
  • Ingredients 8
  • Servings 4
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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!
by Jeannette Quiñones Cantore
Updated Sep 14, 2015
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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

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.

Expert Tips

  • tip 1
    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.
  • tip 2
    You can serve them with 1 tablespoon of honey or honey mustard. Both of these condiments will add an awesome flavor.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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!
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