Equipment
Ingredients
Main
- 500 g brussels sprouts, trimmed and halved
- 150 g thick-cut bacon, diced
- 40 g pine nuts, raw
Seasoning
- 15 ml olive oil
- kosher salt
- black pepper, freshly cracked
- 5 ml lemon juice
Nutrition (per serving)
Method
Place the pine nuts in a dry, cold skillet. Turn heat to medium and toast, shaking the pan frequently, until golden brown and fragrant (about 2-3 minutes). Immediately transfer to a small bowl to stop cooking.
Return the skillet to medium heat and add the diced bacon. Cook until the fat has rendered and the bacon is crispy. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
Increase heat to medium-high. Ensure there is enough fat to coat the pan bottom (add olive oil if needed). Place Brussels sprouts cut-side down in a single layer. Sear undisturbed for 3-4 minutes until deeply browned.
Stir the sprouts, reduce heat to medium-low, and cover the pan (if you don't have a lid, use a baking sheet). Cook for another 3-5 minutes until the sprouts are tender when pierced with a knife.
Remove the lid. Add the crispy bacon and toasted pine nuts back to the pan. Toss to combine and warm through. Season with black pepper and a small squeeze of lemon juice. Taste before adding salt, as the bacon provides significant salinity.
Transfer to a serving dish immediately while hot.
Chef's Notes
- Size matters: Try to buy sprouts of uniform size so they cook at the same rate. If you have some very large ones, quarter them instead of halving.
- Pine nut freshness: Pine nuts have a high oil content and go rancid quickly. Always taste one raw before toasting; if it tastes metallic or bitter, discard the batch.
- The cut side rule: Placing the sprouts cut-side down first creates a delicious Maillard reaction surface that defines the flavor profile of this dish.
Storage
Refrigerator: 3 days — Store in an airtight container. Texture will soften slightly upon reheating.
Reheating: Reheat in a hot skillet for 2-3 minutes to restore crispiness.
