Equipment
Ingredients
Main
- 500 g brussels sprouts, trimmed and halved
- 150 g thick-cut bacon, diced
- 40 g pine nuts, raw
Seasoning
- 15 ml olive oil
- kosher salt
- black pepper, freshly cracked
- 5 ml lemon juice
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 360 kcal
- Protein
- 20 g
- Carbohydrates
- 13 g
- Fat
- 26 g
- Fiber
- 5 g
- Sugar
- 3 g
- Sodium
- 1047 mg
- Saturated Fat
- 7 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 40 mg
- Potassium
- 756 mg
- Calcium
- 59 mg
- Iron
- 2.8 mg
- Magnesium
- 63 mg
- Phosphorus
- 330 mg
- Zinc
- 2.4 mg
- Vitamin A
- 52 mcg
- Vitamin C
- 107 mg
- Vitamin E
- 1.8 mg
- Vitamin K
- 224 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.4 mcg
- Thiamin
- 0.31 mg
- Riboflavin
- 0.21 mg
- Niacin
- 4.9 mg
- Folate
- 77 mcg
- Water
- 113 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the pine nuts in a dry, cold skillet. Turn heat to medium and toast, shaking the pan frequently, until golden brown and fragrant (about 2-3 minutes). Immediately transfer to a small bowl to stop cooking.
Return the skillet to medium heat and add the diced bacon. Cook until the fat has rendered and the bacon is crispy. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
Increase heat to medium-high. Ensure there is enough fat to coat the pan bottom (add olive oil if needed). Place Brussels sprouts cut-side down in a single layer. Sear undisturbed for 3-4 minutes until deeply browned.
Stir the sprouts, reduce heat to medium-low, and cover the pan (if you don't have a lid, use a baking sheet). Cook for another 3-5 minutes until the sprouts are tender when pierced with a knife.
Remove the lid. Add the crispy bacon and toasted pine nuts back to the pan. Toss to combine and warm through. Season with black pepper and a small squeeze of lemon juice. Taste before adding salt, as the bacon provides significant salinity.
Transfer to a serving dish immediately while hot.
Chef's Notes
- Size matters: Try to buy sprouts of uniform size so they cook at the same rate. If you have some very large ones, quarter them instead of halving.
- Pine nut freshness: Pine nuts have a high oil content and go rancid quickly. Always taste one raw before toasting; if it tastes metallic or bitter, discard the batch.
- The cut side rule: Placing the sprouts cut-side down first creates a delicious Maillard reaction surface that defines the flavor profile of this dish.
Storage
Refrigerator: 3 days — Store in an airtight container. Texture will soften slightly upon reheating.
Reheating: Reheat in a hot skillet for 2-3 minutes to restore crispiness.
Troubleshooting
Sprouts are burnt on the outside but hard inside
Cause: Heat was too high during the searing phase
Fix: Add 30ml of water to the pan and cover immediately to steam them quickly without further burning
Prevention: Sear at medium-high, then significantly lower the heat and cover to finish cooking the interior
Cultural Context
While Brussels sprouts originate from cultivation near Brussels, Belgium, in the 13th century, the combination with cured pork and nuts is a modern staple in American and British cuisine. This method transforms the vegetable from the boiled, sulfurous side dish of the past into a caramelized, savory delight.
