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Brussels Sprouts with Bacon and Nuts

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Jeannette Quinones
Updated Jul 18, 2017
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More About This Recipe

  • Brussels sprouts or repollitos (little cabagge) are very versatile. When buying them, take a few things into consideration: make sure they are dark green, compact, round and heavy for their size, and that the stem area is clean and white. I like to steam, bake or sauté them, but without cooking them completely, since I like their crunchy texture. They are a perfect accompaniment to roasted meat and fish. For those of you who love this veggie as much as I do, this dish will be delightful. I'm sure you'll keep it amongst your favorite appetizers or salads. I recommend it!

Brussels Sprouts with Bacon and Nuts

  • Prep Time 15 min
  • Total 35 min
  • Servings 4
  • Ingredients 8
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Ingredients

  • 1/4 cup almonds, chopped
  • 1/4 cup hazelnuts, chopped
  • 1 lb fresh Brussels sprouts
  • 4 cups water
  • Salt to taste
  • 2 1/2 tablespoons chopped pancetta
  • 1 teaspoon lemon zest
  • 1 tablespoon olive oil

Instructions

  • Step 
    1
    Preheat oven to 350°F.
  • Step 
    2
    Place the almonds and hazelnuts in a cookie tray and toast them for 5 minutes, or until they are slightly golden and fragrant. Set aside to let cool.
  • Step 
    3
    Meanwhile, wash and cut the sprouts. Remove the stem's end and any leaves that are damaged or losing color. Cut the largest ones in half.
  • Step 
    4
    In a medium pot, on medium to high heat, boil 4 cups of salty water. When the water beings to boil turn off the stove, add the sprouts, cover them and leave them in the water for about 3 minutes. Drain them well and put them to the side.
  • Step 
    5
    In a large saucepan add the pancetta and brown for approximately 4 minutes over medium heat, or until crunchy.
  • Step 
    6
    Add the Brussels sprouts to the saucepan. Cook them for 8 minutes, stirring occasionally, and then add the lemon zest. For the finishing touch, add the nuts and spray with oil, serve immediately.

Nutrition

No nutrition information available for this recipe

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