Slivers of crisp bacon add salty and savory notes to brussels sprouts in this easy side dish that’s worthy of a wintery holiday feast, but also easy enough to make for a weeknight dinner.
Roasted Brussels Sprouts with Pine Nuts and Bacon
1/2 lb. (500 g) bacon slices, cut crosswise into 1/4-inch (6-mm) batons
1 shallot, thinly sliced into rings
1 1/2 lb. (750 g) brussels sprouts, trimmed and halved
Kosher salt and freshly ground pepper
1 Tbs. extra-virgin olive oil, if needed
2 tsp. fresh lemon juice
2 Tbs. pine nuts, toasted
In a large nonstick fry pan over medium heat, fry the bacon until most of the fat has rendered out, about 5 minutes. Add the shallot and continue cooking until the shallot is translucent and the bacon is crispy, about 5 minutes more. Using a slotted spoon, transfer the bacon and shallot to a small bowl and set aside, leaving the fat in the pan.
Increase the heat to high, add the brussels sprouts to the pan and season with a pinch each of salt and pepper. Sear until the brussels sprouts are lightly browned, about 3 minutes, adding the olive oil to the pan if the pan seems dry. Reduce the heat the medium, stir in the lemon juice and cook until the brussels sprouts are tender but not mushy when pierced with the tip of a paring knife, 5 to 7 minutes more. Remove from the heat and stir in the bacon and shallot. Season with salt and pepper and transfer to a serving bowl. Sprinkle with the pine nuts and serve immediately. Serves 6.
Williams-Sonoma Test Kitchen