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Pan-Roasted Brussels Sprouts with Bacon and Walnuts

Serves: Makes 4 servings

Ingredients:

  • 1 pound Brussels sprouts, trimmed and halved (quartered if large)
  • Sea salt
  • 2 tablespoons vegetable oil
  • 4 bacon slices, sliced crosswise into ½-inch strips
  • 1 teaspoon Dijon mustard
  • 2 tablespoons sherry vinegar
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon lemon zest
  • ½ cup toasted walnuts, roughly chopped
  • Freshly ground black pepper


Procedures:

To prepare brussels sprouts: Bring a medium saucepan filled halfway with water to a boil and season generously with salt. Add the Brussels sprouts and blanch until crisp-tender, about 5 minutes. Drain sprouts in a colander and pat to remove excess liquid.

To pan-roast brussels sprouts: To a large skillet set over medium-high heat, add oil. When the oil is shimmering, add the bacon and cook until crispy, about 6 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Add the Brussels sprouts to the skillet with the bacon fan, cut side down and cook, stirring occasionally, until the sprouts are browned, about 5 minutes. Remove the skillet from the heat and add mustard and vinegar; toss until well combined. Add thyme, lemon zest, walnuts, and cooked bacon; stir to combine. Taste and adjust seasoning with salt and pepper.

To serve: Transfer Brussels sprouts to a medium platter or bowl and serve immediately.

Tested and perfected in the Sur la Table kitchen

 
 
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