Brussels Sprouts With Bacon & Roasted Pistachios

Brussels Sprouts With Bacon & Roasted Pistachios

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories:  ,

Yields or Serves:  

Rating:
[Total: 2   Average: 5/5]

Brussels Sprouts With Bacon & Roasted Pistachios

Brussels Sprouts With Bacon & Roasted Pistachios

Brussels sprouts are not just for the Thanksgiving table. I love them all year round and I really like the bacon and roasted pistachio nut twist.

INGREDIENTS

3 Containers (10 ounces each) Brussels Sprouts (Trimmed)

6 Slices Bacon

1 Tablespoons Olive Oil

3 Finely Chopped Garlic Cloves

1/2 Teaspoon Kosher Salt

1/4 Teaspoon Coarsely Ground Pepper

1/4 Cup Roasted Pistachio Nuts

In a 4-quart saucepan, heat 2 quarts water to boiling over high heat. Add Brussels sprouts and heat to boiling. Cook for 5 to 7 minutes until tender-crisp. Remove from heat and drain. In a 12-inch skillet, cook bacon over a medium heat until browned. With tongs, transfer bacon to paper towels to drain. Crumble bacon into bits. Throw away all but 1 tablespoon bacon drippings from skillet. Add olive oil and heat over a medium-high heat. Add Brussels sprouts, garlic, kosher salt, and pepper. Cook, stirring frequently, for about 5 minutes until Brussels sprouts are lightly browned. Remove and transfer to serving bowl. Sprinkle with roasted pistachios and bacon. Serves 10 as side dishes.

Note: To roast pistachios preheat oven to 350 degrees. Spread shelled nuts in a single layer on a baking sheet. Bake, stirring occasionally, for 5 to 10 minutes until lightly browned and fragrant. Remove and let the nuts cool completely before chopping.

© Victoria Hart Glavin

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    Victoria

    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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