Bacon and brussels sprouts will always be one of my all-time favorite flavor combinations. I never thought that I liked brussels sprouts until I had them perfectly caramelized. Add in some balsamic bacon and buttery toasted pine nuts and you have a perfect side dish. This dish comes together in no time flat and is not only delicious, but healthy!
The first step in this recipe, is to toast the pine nuts. This is because you want to do this in a dry pan with no oil. The pine nuts release enough oil to keep them from sticking. I toast them over low heat just until golden and then set them aside. Next is the BACON, it deserves all caps because, it’s bacon. I use my kitchen shears to cut it up and cook it until almost done, then add in the balsamic vinegar. The bacon absorbs the vinegar and gets beautifully caramelized. It’s perfection.
I then set the bacon aside and add in the brussels sprouts. The key is to leave them alone at first so they can get that beautiful roasted color before you move them around in the pan. I love that crispy exterior! Once the sprouts are done, mix it all together add a little salt and pepper and you have a wonderfully healthy and delicious side dish.
I actually also love this as a breakfast dish, with a perfect runny egg served over top. It is a great way to get some veggies in during your morning meal.
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Brussels Sprouts with Balsamic Bacon and Pine Nuts
- 2 cups Brussels Sprouts halved
- 3 slices Bacon
- 1/4 cup Pine Nuts
- 1 Tbls Balsamic Vinegar
- 1/2 tsp Salt
- 1/4 tsp Pepper
- Heat a medium skillet over low heat and add in the pine nuts. Watch them carefully so they don't burn, just let them lightly toast until a light golden brown color and set them aside
- Cut your bacon into small pieces and add into the skillet, increase the heat to medium. Once the bacon is almost cooked through, add in the balsamic vinegar. Let the bacon cook with the vinegar for 2-3 minutes and then remove the bacon from the pan
- Add in a little oil if needed and then add in the halved or quartered brussels sprouts. Let them sit in the pan for 2 minutes before moving them around in the pan. You don't want them to burn, but they should should get a nice rich color. Once they are cooked through, add the bacon and pine nuts back in. Taste and then season with salt and pepper