Brussel Sprouts with Bacon, Pine Nuts & Parmesan Cheese

Do you eat brussel sprouts? I love them! I’m not sure why they have such a bad reputation, because properly cooked, they are a delicious little treat- and a perfect addition to any holiday meal!

If you’ve never seen brussel sprouts growing, this is what they look like. I grew them for the first time three years ago after seeing a picture like this. I thought they were too cool not to try to grow. I had never really eaten them before so I wasn’t sure what I was in for, but I soon learned that I really like them. Unfortunately, the picture above is of my sad crop from this past year and it didn’t yield much of anything. The sprouts were tiny and leafed out before they could be eaten. :-( I really hope I get some brussel sprouts next year! I will not give up.

In addition to tasting great, brussel sprouts are incredibly nutritious. They look a little like a cabbage, but taste much better in my opinion. According to Nutrition and You, they are a great source of Vitamins A, K, and C, are rich in B Complex vitamins, full of anti-oxidants, and are also a rich source of minerals like copper, calcium, potassium, iron, manganese, and phosphorus. Nutrition and You mentions all kinds of  cancer fighting properties that brussel sprouts have and claim that these vegetables should be eaten on weight loss programs because they have a low glycemic value and are low in calories.

If you’d like to try brussel sprouts, I highly recommend cooking them in the following manner. NOTE – this recipe is likely NOT low in calories…because of the BACON. But truly, bacon is the key to many a person’s heart. Don’t leave it out! {But do source a high quality bacon.}

First, fry up some bacon. I use nitrate free bacon I buy at Costco. It’s YUMMY! I just use my kitchen scissors to cut off a few pieces (about half a package).

Then, clean the brussel sprouts. Make sure you check your bacon! Don’t want to burn it…

Cut the sprouts in half and remove any outer leaves that look bad. Your bacon should be done by now. Remove it from the pan so it doesn’t burn but don’t drain the bacon grease.

Now, take those little brussel sprouts and put them cut side down right in all of that delicious bacon grease. And leave them alone. Let them cook like this {medium heat} for about 5 minutes.

After 5 minutes, stir up the sprouts and add a handful of pine nuts. If the pan looks a little dry, add a bit of butter. After the pine nuts look nice and toasty, add the bacon bits back in and top everything off with freshly grated parmesan cheese.


Do you eat brussel sprouts? What’s your favorite way to cook them?

Linking up: Real Food WednesdayTransformation ThursdayCreative TimeoutFull Plate ThursdayFrugal Days, Sustainable Ways; Simple Lives ThursdayURS;



    • Omi says

      I cook them in a lower calorie manner but still delicious. I just steam them in water until done. After they are done, I squeeze fresh lemon juice over them, season with salt and pepper, and top with Parmesan cheese. Low in calories, but still tasty. I have to admit that your recipe does sound really, really delicious! Maybe those of us who have to watch calories might not have an additional meat dish when cooking your recipe!

  1. says

    Yum! I’m going to pin this recipe!

    I’ve been cooking them a lot lately. My favorite is probably just sauteed in bacon fat. I also made a very yummy version using bacon, brown sugar, maple syrup and apple juice. I found that recipe here if you are interested.

  2. says

    Hi Michelle,
    We grow Brussel Sprouts in our garden and just love them. I really like your addition of pine nuts to this recipe, it looks delicious and I can’t wait to try it. Thank you so much for sharing with Full Plate Thursday and a very Merry Christmas to you and your family.
    Come Back Soon!
    Miz Helen

  3. says

    These look so so good! I am a huge fan of Brussels sprouts and these look better than any I have made before. I must try them! I am doing a Thanksgiving Round-Up Series next week on my blog and I would love to share this recipe. Please email me if you are happy for me to include this recipe (and any other Thanksgiving delights you may have to share!) Ruth x
    Ruth Cataldo recently posted…30-Minute Meals: Shrimp ArrabiataMy Profile


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