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Brussels Sprouts with Bacon and Walnuts

December 9, 2011 By All That I'm Eating 14 Comments

The poor sprout. I don’t know of another vegetable that has to put up with as much ridicule. People turning their noses up at even the slightest mention of this poor brassica must be hard to deal with if you’re a sprout. Chances are those that turn up their noses have only tried them boiled to within an inch of their life. There’s much more to a sprout than as a soggy green mess at the side of the plate. There is a rumour that sprouts can cause side effects of the flatulent sort. This rumour is also rife for baked beans but it doesn’t seem to put people off.

brussels sprout tree
The sprout has the potential to crisp up and caramelise just like a leaf of kale or cabbage would in a hot pan. The crispy edges of a cabbage leaf are one of the most enjoyable and tasty things to eat. With one leaf though there is only so much crispiness it can deliver. Sprouts on the other hand can crisp all over and gently caramelise leaving them sweet, juicy and crispy. This sweetness is at its best with salty, fatty bacon and crunchy walnuts.
walnuts to go with sprouts

I picked off about fifteen sprouts from the sprout tree for two people. I’m not sure what the actual term is but sprout tree shall suffice. Cut the bottom part of the sprout off; only a little bit to make it easier to remove some of the outer leaves if necessary. I take off any leaves that look like they’ve been nibbled at or are turning black. Cut the sprouts in half, thirds or quarters depending on their size.
Any bacon would be fine to use but streaky bacon feels slightly more festive and crisps up nicely. Put the bacon into a pan with a little butter. When the fat is starting to crisp, add the sprouts and a little more butter. Turn the heat down so that the sprouts can soften while they soak up the bacon and butter. When they’re looking golden, turn the heat up so that they can get crispy and throw in some broken up walnuts and season. Lovely jubbly.

brussels sprouts with bacon and walnuts
I had this with a few roast potatoes and it was just the right amount of food. The sprouts were just perfect and sort of had their own nutty flavour. The bacon was wonderfully crisp and salty and the walnuts added a flavour of their own. It’s hard to describe the oomph that the walnuts added to the dish but it wouldn’t be the same without them.
This is fabulous, seasonal food which is perfect in a bowl on its own or in a magnificent serving dish on Christmas day. If you’ve previously regarded sprouts as nothing more than vile please try them like this, it will change the way you see them. They are not pale, sulphurous lumps with the texture of wallpaper paste; they are glorious.

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Filed Under: Bacon, Butter, Christmas, Dairy & Eggs, December, Meat & Fish, Nuts & Seeds, Occasions, Recipes By Month, Seasons, Sprouts, Store Cupboard, Vegetables, Winter Tagged With: christmas, recipe, sprouts

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Comments

  1. Matthew says

    December 9, 2011 at 21:59

    Ha! You beat me to this blog entry – I was thinking of doing sprouts, bacon and chestnuts. But anyway, I couldn’t have said it better.

    Oh, and as far as I’m concerned streaky is the only kind of bacon. ; )

    Reply
  2. the food dude says

    December 10, 2011 at 02:48

    Great combination of flavors, love the bacon and walnuts with the sprouts!

    Reply
  3. Emma says

    December 11, 2011 at 11:11

    Yeah I’ve heard cooking sprouts this way jazzes them up – I don’t mind sprouts so much, in our house cauliflower has a bad rep though!

    I love the walnut addition too.

    Reply
  4. The Baking Gypsy says

    December 11, 2011 at 19:32

    You had me at ‘bacon’!! This sounds really delicious!

    ~Tammy <3

    Reply
  5. HomeBakedGoodness says

    December 12, 2011 at 19:03

    I’ve actually been looking at ways to make sprouts more appealing. I think you’re on to something with the bacon. 🙂

    Reply
  6. bananamondaes says

    December 12, 2011 at 19:39

    I feel sorry for the little sprout too – but they’re delicious with bacon. I’ve only ever done them with chestnuts – but I should try walnuts.

    Reply
  7. Lyn @LovelyPantry says

    December 13, 2011 at 04:46

    I love Brussel Sprouts! Perhaps because I don’t have any “side effects” lol! I’ve prepared it with bacon before and it was delish! Never had it with walnuts though… looks delightful 🙂

    Reply
  8. Boulder Locavore says

    December 13, 2011 at 12:36

    I love this. I can imagine the flavors now and they feel they would rescue me from my sugar-laden path!

    I popped over to check in as I’ve not gotten an email subscribe of late. See that I missed at least this. Will check that out…

    Reply
  9. Mary says

    December 13, 2011 at 14:11

    These really look delicious. Sprouts are a favorite of my husband andI am always scouting for new ways to prepare them. This is my first visit to your blog, so I took some time to browse through your earlier posts. I’m really glad I did that. I like the food and recipes you share with your readers and I’ll definitely be back. I hope you have a great day. Blessings…Mary

    Reply
  10. alicecantcook.com says

    December 16, 2011 at 15:53

    My husband loves sprouts so always eats them au naturel! just steamed. We’re not allowed to play around with them in anyway, which is a shame because I LOVE the thought of this… x

    Reply
  11. alicecantcook.com says

    December 16, 2011 at 15:53

    My husband loves sprouts so always eats them au naturel! just steamed. We’re not allowed to play around with them in anyway, which is a shame because I LOVE the thought of this… x

    Reply
  12. Julie at Burnt Carrots says

    December 29, 2011 at 15:10

    I totally agree that brussels are great! I just started eating them this year and cannot get enough of them. I def will be trying them with bacon and walnuts! Yum!!

    Reply
  13. Nadia says

    January 20, 2012 at 17:12

    I love brussel sprouts, and like your recipe for it.

    Reply
  14. Anonymous says

    April 17, 2012 at 23:55

    Just tried brussels sprouts for the first time tonight – I am 51 years old!!! We shredded them & fried them in olive oil because it was suggested in the Paleo Quick & Easy Meal cookbook to prepare them. Lots of great recipes in there.

    Reply

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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