Savory Fall Veggies
Sauteed Brussels Sprouts with Bacon, Onions and Walnuts
Brussels sprouts, a member of the cabbage family, have been around for a while. They were grown possibly as early as the 13th century in what is now Belgium. Here is a twist that will become a favorite on many menus or on a buffet, ie., crowd pleaser!
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
4 oz. (4 slices) bacon, chopped
1 lb. Brussels sprouts, stem trimmed, outside leaves removed and halved (or large ones quartered)
3/4 cup chopped red onion
2 Tbsp butter
Salt and freshly ground black pepper
1/3 cup chopped walnuts
1 Tbsp honey
1 Tbsp dijon mustard
Cook bacon in a 12-inch non-stick skillet over medium-high heat until crisp, about 6 - 8 minutes.
Transfer bacon to a plate lined with paper towels, while leaving rendered bacon drippings in pan (it helps to press bacon against sides of pan to really drain it off), there should 2 Tbsp (add more butter if not).
Melt butter along with bacon drippings, then add Brussels sprouts and onions and saute until tender, about 10 minutes, while adding in a few tablespoons of water near the end to prevent them from burning if needed.
Season with salt and pepper to taste. Add in walnuts, honey and dijon mustard and toss to evenly coat.
Cook and toss, 30 seconds. Toss in bacon. Serve warm.
Recipe inspired by Cooking Classy who was inspired by Food Network and now I have added a little twist.