Shaved Brussels Sprouts with Bacon and Pine Nuts – This sweet and savory side dish with bacon and pine nuts will challenge even the most hardened brussels sprout skeptics at your table.
I’ve long had an obsession with brussels sprouts. It all started back in the 90’s when I was visiting my aunt and uncle in the cozy little town of Gambier, Ohio. At the time they owned a pretty little bed and breakfast nestled on the edge of a college campus. It was always bustling with visiting professors and overzealous empty nesters. It was a magical place for an 11 year-old girl to explore, and I loved helping my aunt out around the B&B. In the morning I’d help her in the kitchen making baked grapefruit, candied bacon, and Belgian waffles for the guests. Then, after checkout, I’d help her clean guest rooms and arrange high-end, travel-sized soaps on all the vanities.
At the rear of the property, next to a shaded hammock and a well-trafficked hummingbird feeder, my uncle had a little garden in which, amongst other things, and grew brussels sprouts. Up until my mature age of 11, I still had not tasted brussels sprouts. My mom was always good at making my sisters and I eat our veggies, but somehow they had never made it onto my plate. That all changed when my uncle offered me a taste of the little green treasure from his garden, and I loved them right from the start.
Now, I understand that others may not share in my enthusiasm for brussels. I’m guessing my mom never served them to us kids because they’re one of those things that a lot of people, especially kids, just plain don’t like. Today’s recipe is an attempt to make brussels sprouts approachable to skeptics, and it’s a mainstay in my kitchen. Aside from the obvious… bacon… this simple recipe is so delicious because the brussels sprouts are shaved into small pieces and thus cook up evenly, becoming sweet and savory. Top things off with pine nuts for a touch of nuttiness, and they’re just plain good. This recipe serves four, but double or triple as desired to make a fantastic Thanksgiving side!
- 4 pieces uncured bacon
- 1¼ lb brussels sprouts
- ¼ C raw pine nuts
- salt and fresh cracked pepper to taste
- Cook 4 pieces of bacon over medium-high heat in a large pan until they are crispy and golden brown. Place them on a plate, dab them with a paper towel to remove any excess grease, and set aside.
- While the bacon is cooking, rinse the brussels sprouts, cut off the ends, and then cut them into shreds. To do this, it's easiest to cut them in half lengthwise and then slice them as if you're slicing an onion.
- Turn the heat down to medium, and reserve approximately 1 Tbsp of bacon grease. Add the shaved brussels sprouts to the pan and sauté until they are tender.
- Add the pine nuts to the pan, season with salt and pepper to taste, and cook 1 more minute until the pine nuts are heated through.
- Remove the pan from the heat and crumble the bacon over the brussels sprouts before serving.
I could eat this for breakfast lunch and dinner – I love brussels sprouts so much. Shredding them and adding bacon and pine nuts makes them even better. Yum!
Thanks Lisa! Brussels really are soooo good!
I love brussels sprouts too. I can’t wait to try your recipe…bacon makes everything taste better!
These brussels were totally an excuse to nibble on some bacon in the guise of vegetables 😉
Like you, as a kid, I didn’t eat brussels sprouts. But as an adult, I am loving them roasted and sauteed. I have never done them shredded, but really should. And of course, bacon is always a welcome part of a brussels sprouts recipe.
Maybe loving brussels sprouts is a coming of age thing. Once you genuinely enjoy brussels, you’re officially an adult!
Thanks for this recipe featuring Brussels sprouts! I love that these are shaved, and especially love the addition of pine nuts; this looks amazingly delicious!
Thanks guys! It’s a pretty simple recipe, but it’s a favorite in my home.
I think I could definitely get into brussel sprouts served this way. Normally not my veggie of choice but I think shaving them this way and adding the yummies would make them truly delicious!
If you give it a good you’ll have to let me know if it has changed your mind about the little baby cabbages!
Wow Rachel, this is a gorgeous salad and what a brilliant way to showcase brussels sprouts. Bravo !
Thanks!
Brussels sprouts really are fantastic – they get such a bad rap, but I think it’s just because a lot aren’t sure how best to prepare them. I’m sure this salad would convert anyone into a brussels sprout lover!
Thanks Sarah!
This is just lovely. I think many people are put off sprouts in their childhood when served biter overcooked ones in their school dinners. Perfect for a few days after Christmas – still seasonal but not too heavy.
Ugh… I can’t imagine getting brussels in a public school cafeteria. I was fortunate enough to have my mom who packed my lunch most of the time!
I was never one to eat Brussels Sprouts as a kid but more and more I am finding recipes like this that prepare them differently. I think I need to start trying some of these dishes. Lol. This looks very good and I am going to have to give it a try. Thanks for sharing it!
Thanks Chris. If you give it a go you’ll have to let me know what you think. One of my friends gave this recipe to her 1-year-old who devoured it, so it must be approachable!
Oh, what I wouldn’t do to have a big bowl of this with some toasted brioche.
That sounds lovely Bintu. I’ll bring the brussels and a bottle of white wine and you bring the brioche!
For years we ignored Brussels Sprouts — now we can’t get enough of them. Great recipe for Sprout lovers. Thank you.
Thanks Marisa! I think a lot of people are intimidated by sprouts, but if they just gave them a go they might feel differently.
I love it – gorgeous and simple!
Thanks Corina!
I love following your blog, Rachel! You have some amazing recipes! This shaved brissels sprouts with bacon and pine nuts sounds fantastic! Definitely my kind of salad. I love all the flavor combinations and that it’s so easy to prepare!
Love this fun recipe. Thanks for sharing at the Monday Funday Part. Emily from thebensonstreet.com
Thanks for stoping in Emily! I love your link party!
The nicest Brussels Sprouts I’ve ever tasted. Loads of compliments
Thanks Denise! Thanks for taking the time to come back and tell me you enjoyed the recipe!
In my opinion this is the best way to eat brussels – always a winner with guests and I can eat this any time of the day – great but v simple recipe. Thank you.