Brussels sprouts are not everyone’s favorites because overcooking can give mixed results and a slightly bitter taste. However, this tasty and easy recipe is sure to please all your guests. The secret is in the blanching, which helps to preserve the beautiful bright green color of the sprouts.


(For 8 side servings)

• 2 pounds Brussels sprouts (at room temperature)

• 6 slices bacon

• 1/2 cup pine nuts (crushed walnuts also work well)

• 1 onion, thinly sliced

• 1 clove garlic, finely chopped

• Salt and pepper


1. Trim Brussels sprouts and slice them very thinly. Using a mandolin gives uniform thickness.

2. In a large pot, bring salted water to a full boil. Add Brussels sprouts and carefully monitor the cooking, which should only take 2-3 minutes. The goal is for sprouts to be cooked but still crisp and bright green.

3. Immediately transfer sprouts to a bowl of ice water to stop the cooking process. Drain and spread sprouts on a cloth to remove excess water. These steps can be done before your guests arrive.

4. In large frying pan, cook bacon slowly until crisp. Remove and crumble.

5. In same pan, sauté onion in bacon fat over medium-low heat for a few minutes until translucent, about 5 minutes. Add garlic and walnuts and cook for 2 minutes. Be careful not to burn garlic. Add sprouts and crumbled bacon to frying pan. Salt and pepper to taste. Mix well to heat evenly and serve immediately.

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