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Pinned & prepped: Brussels sprouts with bacon & walnuts

June 21, 2012 by Emily Hill 16 Comments

Yes, that says “Brussels sprouts” but before you turn up your nose (literally and figuratively), you might want to give this recipe a try.

Truth be told, I couldn’t eat Brussels sprouts as a side dish with every dinnertime meal, but I do enjoy them every now and again. I stumbled across C+C Marriage Factory‘s recipe for Brussels sprouts with bacon and walnuts while checking out a recipe for slow cooker pork tenderloin (I’ll be posting that recipe tomorrow–a total keeper!) and it sounded like a great way to force convince my kids to eat Brussels sprouts.
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Source: candcmarriagefactory.com via Emily on Pinterest

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Sadly, the older two kids only tolerated the Brussels sprouts; the younger two wouldn’t touch them.

The good news is Nathan and I loved these Brussels sprouts with bacon and walnuts, so I’ll definitely be making this vegetable side dish again. It was the perfect complement to the slow cooker pork tenderloin, a recipe that was truly a family favorite.

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Brussels sprouts with bacon and walnuts
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I found photographing Brussels sprouts with bacon and walnuts about as challenging as pork tenderloin drizzled with a dark glaze. Believe me when I say this side dish tastes better than it looks, especially if you’re already a fan of Brussels sprouts.

I used my food processor to shred the Brussels sprouts and boy, did it shred them. My version of this recipe had more of a coleslaw feel to it, which I didn’t mind one bit. I do recommend using walnut oil rather than canola or vegetable oil to give the dish that extra, rich walnut flavor. And definitely go with thick-cut bacon.

Mmmmm…bacon…

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What you’ll need for the original recipe:

Cider vinegar (I used salad vinegar)
Brown sugar
Walnut oil (or oil of your choice or apple cider)
Thick-cut bacon
Brussels sprouts
Toasted walnuts, chopped
Kosher salt, to taste
Fresh ground black pepper, to taste
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P.S. Don’t forget to sign up for free is this REALLY my life? updates via RSS or email.
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Previous pinned & prepped recipes:

  • Glazed doughnut muffins
  • Crock pot chicken tacos
  • Brownie cookies
  • Peanut butter oatmeal chocolate chip cookies
  • Copycat Chick-fil-A nuggets
  • Slow cooker angel chicken
  • Slow cooker chicken & dumplings
  • No-bake peanut butter s’mores bars
  • Tomato basil Parmesan soup
  • Chocolate chip cookie n’ Oreo fudge brownie bar

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Want to see what else I find “pinteresting?” Find me on Pinterest here.
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Filed Under: food & recipes, pinned & prepped, pinterest Tagged With: Brussel sprouts, food, Pinterest, recipe, side dishes, vegetables

Previous Post: « Pretty Darn Funny: “Light This Candle”
Next Post: Pinned & prepped: Brown sugar & balsamic-glazed pork loin »

Reader Interactions

Comments

  1. Jeanette

    June 22, 2012 at 6:16 pm

    I love brussels sprouts. Roasted some not long ago w bacon and then sprinkled smoked gouda over them and they were amazing. My kids loved them. Go figure. I think trying new things is a great benefit of being part of a CSA. Otherwise I would never buy them at the store. Better really fresh, I think.

    Reply
    • Emily

      June 22, 2012 at 6:29 pm

      Roasted and sprinkled with smoked gouda sounds divine! Mmm…

      Reply
  2. Mary@FitandFed

    June 27, 2012 at 10:42 am

    My husband made a chiffonade of brussel sprouts, it took a lot of knife work. Compared to that, the food processor sounds like a good idea. The smoky flavor is really a nice one to add here. You did it with bacon, Jeanette with the smoked gouda, I often roast brussel sprouts to add a depth of flavor. But to do something like this I would substitute sliced almonds and a shake of smoke flavoring for the bacon.

    Reply
    • Emily

      June 27, 2012 at 1:35 pm

      Mmm…your changes definitely sound like something I need to try! I haven’t roasted Brussels sprouts before but I’m game to give it a shot!

      Reply

Trackbacks

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