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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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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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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Jeanette
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.
Emily
Roasted and sprinkled with smoked gouda sounds divine! Mmm…
Mary@FitandFed
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.
Emily
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!