Bacon and Cashew Brussel Sprouts. A side dish that’s sure to outshine the main. This recipe will get ’em eating their sprouts!
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 brussel sprout.
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 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!!
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.
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, then toss them in the garlic butter, bacon and cashews to finish them off immediately before serving.
Like this Bacon Cashew Brussel Sprouts recipe?
Find plenty of other delicious ides like this in our Side Dishes Category!
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If you’re looking for more Thanksgiving or Christmas dinner side dishes, try these:
- 2 pounds of fresh brussel sprouts with the ends trimmed and cut in half
- 8 slices smoked bacon , cut in small pieces
- ¼ cup salted butter
- 4 cloves minced garlic
- 1 cup toasted cashews
- juice of ½ lemon
- 1 tsp cracked black pepper
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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