These tangy, nutty, skillet-cooked Brussels are a nice twist on the usual roasted veggie holiday side. They pair well with grilled chicken or pork chops for an easy weeknight meal too.


YIELD
4 to 6 servings

INGREDIENTS

Add all Savory items to cart


DIRECTIONS

Cook Brussels sprouts in boiling water until just al dente, about 5 to 7 min. Drain and set aside. In a large skillet, toast walnuts over medium heat until fragrant, but be careful not to burn them. Transfer toasted walnuts to a bowl and set aside. In the same skillet, cook bacon over medium-high heat until crisp. Transfer bacon to a paper towel-lined plate and set aside. Drain most of the bacon grease then add the butter to the skillet. Melt butter over medium heat. Add onion and saute for about 3 min. Add Brussels sprouts to the skillet and cook for another 4 min. Add broth, apple cider vinegar, Bucktown, and Salt & Pepper Tableside and cook for another 5 min. or so until the sprouts are tender and the liquids have been absorbed. Stir in bacon, walnuts, and Parmesan. Remove from heat and serve.



THANKS TO
Abbey Cochran, Savory Spice—South End/Charlotte, NC

NUTRITION
Gluten-Free



ITEMS IN THIS RECIPE

Recipe Reviews