Brussels Sprouts with Bacon and Walnuts

I adapted this recipe from Anne Burrell’s book “Cook Like a Rockstar”.  I substituted bacon for pancetta, and quartered my Brussels sprouts instead of tearing them apart leaf by leaf (I’d tried it before and it took me a looooong time). If using bacon, you may want to scoop out some of the fat once it’s rendered (my bacon was very fatty).

If you are not a fan of Brussels sprouts (I certainly wasn’t), please try this recipe. In fact, I mean to cook with bacon every time I deal with a  vegetable or grain that I don’t particularly like.


  • Extra virgin olive oil
  • 2 garlic cloves, smashed
  • Pinch of red pepper flakes
  • 4 slices bacon, cut into thin strips
  • 1/2 cup walnuts, coarsely chopped
  • 1 lb Brussels sprouts, stemmed and quartered
  • Kosher salt, freshly ground black pepper


Coat a large saute pan with olive oil, bring to medium heat, and add the garlic and red pepper flakes. When the garlic has turned golden brown, 2 to 3 minutes, remove it from the pan.

Add the bacon and walnuts and cook until the bacon is crispy and brown, 5 to 6 minutes. Add the Brussels sprouts and toss to combine. Season with salt and pepper, cover, and cook for 2 to 3 minutes, or until the sprouts have wilted a bit.

Remove the lid and let the sprouts brown, 8 to 10 minutes. Taste and season with salt if needed.


One thought on “Brussels Sprouts with Bacon and Walnuts

  1. Pingback: Stewed Zucchini in Tomato Sauce with Oregano and Pine Nuts | Yuliya's Kitchen and More

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