Friday, February 6, 2015

Paleo Brussels Sprouts with Bacon & Walnuts

I've sang the praises of Brussels sprouts here before. They are honestly one of my favorite vegetables, and I often make main or side dishes with them that I simply eat myself for a few lunches in the week.

This one from the Neelys of the Food Network is about as simple as it gets, especially when made with shaved brussels sprouts. I was able to whip it up in minutes flat and can't wait to dig into the leftovers tomorrow!

I've never thought to pair brussels with walnuts (I usually stick with pecans), but I have to say I was pleasantly surprised with how well they went together.

Paleo Brussels Sprouts with Bacon & Walnuts
adapted from Patrick & Gina Neely

1 lb. shaved brussels sprouts
4 slices nitrite-free bacon, chopped
2 large shallots, shopped
1/2 cup chopped raw walnuts
1/4 cup chicken broth
salt, pepper & garlic powder, to taste

Add the bacon to a large high-sided skillet over medium heat. Cook until the bacon is crisp and the fat is rendered.

Remove the bacon with a slotted spoon to a paper towel-lined-plate and reserve. Add the shallot to the hot pan and saute until tender, about 3 minutes. Add the Brussels sprouts by the handful, stirring to coat. Season with salt, pepper and garlic powder.

Saute the sprouts, tossing until bright green and crisp-tender, about 3 minutes.

Stir in the walnuts and cook for 1 minute more to toast. Add 1/4 cup chicken broth, stirring until the liquid is reduced and the Brussels sprouts are soft.

Stir in the cooked bacon. Serve hot.

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