Brussels sprouts have been my go-to side dish when preparing a dinner, but I wanted to make them the main feature for once. With bacon they’re always a knockout combination, but when topped with a sweet and tangy lemon dressing and toasted pecans, the result is incredible! I devoured nearly 2/3 of the skillet in one sitting! If you’ve been skeptical of Brussels sprouts in the past, I promise that this recipe will quickly change your mind and make them a new favorite on your dinner table!
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Recipe adapted from Just A Taste
For dressing:
1 Tbs minced shallots
2 Tbs Dijon mustard
Juice from 1 lemon
2 tsp honey
¼ tsp red pepper flakes
¼ cup olive oil
For salad:
6 strips of bacon, cut into small chunks
Freshly ground pepper
1 – 1 ½ lbs Brussels sprouts, halved and sliced
Toasted pecans, almonds, or walnuts (just put them on a cookie sheet and bake for 5 minutes at 350 degrees F.)
Grated Parmesan cheese for serving
In a small bowl, whisk together shallots, mustard, lemon juice, honey, and red pepper flakes. Slowly pour in olive oil while whisking until completely combined. Set aside or store in an airtight container in the refrigerator until ready to use.
Heat a large skillet over medium heat and add bacon pieces when hot. Season with pepper and cook until almost crisp.
Stir in chopped Brussels sprouts and cook for 3-5 minutes. Brussels sprouts should be bright green, slightly tender, but still have a nice crunch.
Divide between plates, add dressing, top with nuts, and sprinkle with parmesan cheese. Serve right away!
Enjoy!
