Pinned & prepped: Brussels sprouts with bacon & walnuts
Yes, that says “Brussels sprouts” but before you turn up your nose (literally and figuratively), you might want to give this recipe a try.
Truth be told, I couldn’t eat Brussels sprouts as a side dish with every dinnertime meal, but I do enjoy them every now and again. I stumbled across C+C Marriage Factory‘s recipe for Brussels sprouts with bacon and walnuts while checking out a recipe for slow cooker pork tenderloin (I’ll be posting that recipe tomorrow–a total keeper!) and it sounded like a great way to force convince my kids to eat Brussels sprouts.
Sadly, the older two kids only tolerated the Brussels sprouts; the younger two wouldn’t touch them.
The good news is Nathan and I loved these Brussels sprouts with bacon and walnuts, so I’ll definitely be making this vegetable side dish again. It was the perfect complement to the slow cooker pork tenderloin, a recipe that was truly a family favorite.
I found photographing Brussels sprouts with bacon and walnuts about as challenging as pork tenderloin drizzled with a dark glaze. Believe me when I say this side dish tastes better than it looks, especially if you’re already a fan of Brussels sprouts.
I used my food processor to shred the Brussels sprouts and boy, did it shred them. My version of this recipe had more of a coleslaw feel to it, which I didn’t mind one bit. I do recommend using walnut oil rather than canola or vegetable oil to give the dish that extra, rich walnut flavor. And definitely go with thick-cut bacon.
What you’ll need for the original recipe:
Cider vinegar (I used salad vinegar)
Walnut oil (or oil of your choice or apple cider)
Toasted walnuts, chopped
Kosher salt, to taste
Fresh ground black pepper, to taste
Previous pinned & prepped recipes:
- Glazed doughnut muffins
- Crock pot chicken tacos
- Brownie cookies
- Peanut butter oatmeal chocolate chip cookies
- Copycat Chick-fil-A nuggets
- Slow cooker angel chicken
- Slow cooker chicken & dumplings
- No-bake peanut butter s’mores bars
- Tomato basil Parmesan soup
- Chocolate chip cookie n’ Oreo fudge brownie bar