You’ve heard often about our love affair with brussel sprouts. We’ve featured multiple recipes from friends and families in blogs past. Once reviled, sprouts have become a trendy veggie, in part because they are fiber dense and reputedly provide cholesterol-lowering benefits, but also because they pair so nicely with other interesting ingredients.
This recipe is a riff on a british recipe I found online.
I adore nuts and always have a variety of nuts in the pantry. I’ve tried this recipe several times now with macadamia nuts (my favorite), toasted hazelnuts, pine nuts and even almonds with their skins on. Every one of these works beautifully.
Bag of brussel sprouts – washed, remove outer leaves and chop roughly
2 tablespoons of sugar (or a couple of tsps of agave syrup if you prefer)
1/2 pint of chicken stock
2 tablespoons of salted butter
1 cup of nuts, smushed up and lightly toasted in a fypan.
- Sprinkle brown sugar on bacon and grill in oven until bacon crisp and caramelized (make sure that the bacon doesn’t catch and burn!)
- Chop bacon roughly
- Melt butter in frypan and add chopped sprouts and fry until wilted and starting to char
- Add chicken stock and simmer until sprouts are cooked to your liking
- Add nuts and stir
- Add caramelized bacon and stir
- Serve as a side to meat or fish. (Note: these sprouts are also delicious served cold with cold meats and a baked potato.)