Brussels sprouts with bacon and walnuts

Brussels Sprouts With Bacon And Walnuts

Why is it that so many people dislike Brussels sprouts? I’ve never seen any food item so able to get people to turn their noses up than Brussels sprouts. Well, a little bacon should  fix that, right?

I’ve always loved Brussels sprouts, even without the bacon, but bacon can make anything better. Now, with the addition of walnuts fried in bacon fat, they reach another notch. Contrary to what one of my lovely sisters would think, these sprouts are better than any green bean casserole any day!

1 lb. Brussels sprouts

1 tsp. salt

Water

4 slices of bacon, chopped

1 large shallot, minced fine

1/2 cup of walnuts, broken up

Cajun seasoning

1/4 cup white wine.

Preparation

Heat a large skillet and add the chopped bacon. Allow it to render until almost crisp. Add the walnuts and stir until the walnuts start to brown. Add the shallots and stir until they soften.

Meanwhile, while this is going on, place the Brussels Sprouts in a big pot and cover them with salted water. Bring the water to a boil and let them simmer for about ten minutes. Drain.

Add the Brussels sprouts to the skillet stir and all them to cook for about five minutes. Sprinkle them with some cajun seasoning. If you want, you can deglaze the pan with a little white wine. Allow the wine to boil while you scrape up anything that has stuck to the pan. Remove the sprouts to a bowl and serve.

Serving

I would suggest serving these spouts with roast duck, sauerkraut, wild rice, homemade dinner rolls and a bottle of Italian red wine like Montepulciano DʼAbruzzo.