When I make Brussel sprouts I don't just make Brussels, I love to add a couple of other things. These Maple Bacon Brussel Sprouts with Pistachios are my new favorite go to.
Brussel Sprouts are typically a fall vegetable and are great as a Thanksgiving side dish or for Christmas.
The frozen vegetable are not bad though, so you can make them year round.
Jump to:
- What makes this recipe yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Recipe Troubleshooting
- Necessary gear: equipment
- More great side dishes I think you'll love
- How to store leftovers
- Mel's Kitchen Notes
- Perfect pairings: what to serve with Brussel sprouts
- Maple Bacon Brussel Sprouts with Pistachios
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- 💬 Comments
What makes this recipe yummy
I love the sweetness with the saltiness of the bacon that really adds a great flavor profile to the earthy Brussel sprouts. Then dusting with a layer of crushed pistachios just gives a texture kick you never knew you needed.
Groceries you'll need: Ingredients
- Maple Bacon Brown Sugar Bacon
- Brussel Sprouts
- Unsalted Pistachios
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Chop the bacon the cook over medium-high heat until crispy. Remove to a paper towel lined plate
- Step 2: Chop the Brussel sprouts in half.
- Step 3: Add to the bacon grease and toss to evenly coat.
- Step 4: Cover pot and cook. Add the bacon back then sprinkle crushed pistachios.
Hint: Carefully place some face down in the bacon grease to get a great char, the charred ones have some great flavor! Shake the pot around half way to evenly cook.
Recipe variations and substitute ideas
- Olive Oil - instead of cooking the Brussels sprouts in the bacon grease you could use olive oil (you'll miss out on great flavor though). You could also drizzle some on at the end of cooking.
- Garlic - it's always good.
- Black Pepper - for a little more kick.
- Salt - I don't think this dish needs any more salt, as the bacon is salty enough, but each their own.
- Pure Maple Syrup - if you can't get the maple flavored bacon, just add some to the bacon at the end of it's cooking time.
- Parmesan Cheese - instead of pistachios, sprinkle some parmesan at the end.
- Chicken - want to make this a one pot meal, add some more protein, like chicken or pork.
- Veggies - add some more veggies, like broccoli or cauliflower.
Recipe Troubleshooting
If you find the Brussel sprouts are not cooked enough, you could roast them to finish them off. Roasted Brussels sprouts are great too, just pop the skillet into a preheated oven, covered (at 350°F) for about 5 minutes.
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Necessary gear: equipment
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All you'll need is a large 12" skillet, if you have a lid for it, great. If not, you'll need some aluminum foil to cover the skillet.
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How to store leftovers
Store the maple bacon Brussel sprouts in an airtight container, in the refrigerator, for up to 4 days.
They will actually freeze well. Store in a freezer safe container for up to 3 months.
Mel's Kitchen Notes
Make sure to toss the bacon in the Brussels so that it's evenly distributed throughout. Don't just sprinkle over the top.
As for the pistachios, you do you. How much you want to add, I like to just sprinkle some over the top for just a little texture and flavor.
Perfect pairings: what to serve with Brussel sprouts
This is a perfect meal, below;
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Maple Bacon Brussel Sprouts with Pistachios
Video
Equipment
Ingredients
- 1 Pound Maple Brown Sugar Bacon chopped
- 2 Pounds Fresh Brussel Sprouts halved
- ⅛ Cup Unsalted Pistachios shelled and crushed
Instructions
- Add the chopped bacon to a large skillet and fry until crispy. Remove the bacon to a paper towel lined plate and reserve the bacon grease.1 Pound Maple Brown Sugar Bacon
- Chop all the Brussel sprouts in half.2 Pounds Fresh Brussel Sprouts
- Add to the skillet with the hot bacon grease and toss to coat evenly.
- Cover with a lid, or foil, and cook over medium heat for about 5 minutes, tossing half way through.
- Remove lid and sprinkle with crushed pistachios.⅛ Cup Unsalted Pistachios
Nutrition
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