Sauteed Brussels Sprouts with Bacon and Walnuts
By Tested and perfected in the Sur la Table kitchen
Sauteed Brussels Sprouts with Bacon and Walnuts
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
4 servings
1 pound Brussels sprouts, trimmed and halved (quartered if large)
Kosher salt
2 tablespoons vegetable oil
4 bacon slices, sliced crosswise into ½-inch strips
1 teaspoon Dijon mustard
2 tablespoons sherry vinegar
1 teaspoon fresh thyme leaves
1 teaspoon lemon zest
1/2 cup toasted walnuts, roughly chopped
Freshly ground black pepper
Kosher salt
2 tablespoons vegetable oil
4 bacon slices, sliced crosswise into ½-inch strips
1 teaspoon Dijon mustard
2 tablespoons sherry vinegar
1 teaspoon fresh thyme leaves
1 teaspoon lemon zest
1/2 cup toasted walnuts, roughly chopped
Freshly ground black pepper
To prepare Brussels sprouts: Bring a medium saucepan filled halfway with water to a boil and season generously with salt. Add the Brussels sprouts and blanch until crisp-tender, about 5 minutes. Transfer to an ice bath to chill quickly. Drain sprouts in a colander and pat to remove excess liquid.
To pan-roast Brussels sprouts: To a large skillet set over medium-high heat, add oil. When the oil is shimmering, add the bacon and cook until crispy, about 6 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Add the Brussels sprouts to the skillet with the bacon fan, cut side down and cook, stirring occasionally, until the sprouts are browned, about 5 minutes. Remove the skillet from the heat and add mustard and vinegar; toss until well combined. Add thyme, lemon zest, walnuts, and cooked bacon; stir to combine. Taste and adjust seasoning with salt and pepper.
To serve: Transfer Brussels sprouts to a medium platter or bowl and serve immediately.
To pan-roast Brussels sprouts: To a large skillet set over medium-high heat, add oil. When the oil is shimmering, add the bacon and cook until crispy, about 6 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Add the Brussels sprouts to the skillet with the bacon fan, cut side down and cook, stirring occasionally, until the sprouts are browned, about 5 minutes. Remove the skillet from the heat and add mustard and vinegar; toss until well combined. Add thyme, lemon zest, walnuts, and cooked bacon; stir to combine. Taste and adjust seasoning with salt and pepper.
To serve: Transfer Brussels sprouts to a medium platter or bowl and serve immediately.