Bacon Cashew Brussels Sprouts
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Bacon Cashew Brussel Sprouts. This recipe will get 'em eating their sprouts! A must have side dish for Thanksgiving or the Holidays!
Originally published Dec 2009.
It seems at this time of year, everyone is looking for different side dishes for their holiday feast. Today we feature a great idea to dress up one of the most reviled of green vegetables, the dreaded brussels sprout.
I have to confess that I was never a fan but I gobble these right up. We had these at dinner last night and even my 11 year old asked for seconds!!
Overcooking is a no-no!
As a general rule, if these sorts of vegetables lose their intense green colour and start to turn to dark green, then I refuse to eat them. It is a sure sign that they have been overcooked to practically inedible.
As with so many other green vegetables, like asparagus and broccoli, overcooking is generally what brings out the bitterness in these vegetables and makes them unpalatable to many folks. I just can't stand them when they are overcooked.
I particularly like this recipe because I can pre-cook the brussels sprouts ahead of time, immediately immerse them in ice water to stop the cooking action and preserve their colour. I then toss them in the garlic butter, bacon and cashews to finish them off immediately before serving.
If you're looking for more Thanksgiving or Christmas dinner side dishes, try these:
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Bacon and Cashew Brussels Sprouts
Bacon Cashew Brussel Sprouts. This recipe will get 'em eating their sprouts! A must have side dish for Thanksgiving or the Holidays!
Ingredients
- 2 pounds fresh brussels sprouts, with the ends trimmed and cut in half
- 8 slices smoked bacon, cut in small pieces
- ¼ cup salted butter
- 4 cloves garlic, minced
- 1 cup cashews, toasted
- juice of ½ lemon
- 1 teaspoon cracked black pepper
Instructions
- Boil the sprouts in salted water for 5 minutes before dropping them directly into a bowl of ice water to stop the cooking action.
- In a large saute pan cook the bacon until crisp.
- Drain all the bacon fat away and add the butter and garlic. Cook only to soften the garlic, do not brown it.
- Toss the sprouts back into the pan with the garlic butter, bacon and add the cashews, lemon juice and pepper.
- Toss together over high heat for only a minute or two until the sprouts are warmed through. Serve immediately.
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Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 264Total Fat 18gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 11gCholesterol 27mgSodium 391mgCarbohydrates 19gFiber 4gSugar 7gProtein 10g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
i never would have added cashews. This will be one side dish with Christmas dinner. Thank you Barry!!!!!
Love them!’ 💋
My name is all over these! Dinner tonight thanks!
The ingredients list says that the Brussels sprouts are trimmed and cut in half, but the picture seems to show whole sprouts. I also wonder about whether boiling half sprouts would cause them to come apart.
Would you please confirm whether the sprouts should be whole or half?
The ones in the photo are smaller, so I kept them whole. Normally we get much larger sprouts.
Could this be made with frozen brussels sprouts
I've never done that but worth a try.