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.
Be sure to visit Savory Spice Shop in Franklin located on Main Street for all of the spices listed in this recipe. Follow them on Facebook for the latest offerings and updates.
Ingredients
2 lbs. Brussels sprouts, trimmed and halved
1/2 cup chopped walnuts
1/4 lb. bacon, cut into ½-inch pieces
1 1/2 Tbsp. unsalted butter
1 medium yellow onion, diced
1/4 cup chicken broth
1 Tbsp. apple cider vinegar
1 Tbsp. Bucktown Brown Mustard & Honey Rub
1/2 tsp. Salt & Pepper Tableside Seasoning
1/2 cup grated Parmesan cheese
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.
Yields
4 to 6 servings
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