While visiting a friend in the Texas hill country, we stopped at the most precious wine bar and had some light bites. Along with some yummy flatbreads we had the most spectacular yet simple order of brussels sprouts that I knew I just had to recreate when I got home.
Well, this dish certainly serves my memory well. It’s salty and savory from the bacon, the brussels are pan fried to a brown deliciousness in the bacon drippings, and the goat cheese and balsamic reduction give it a wonderfully subtle sweet note at the end. And it’s all one done in one skillet!
1 pound brussels sprouts, halved*
5 strips bacon
2 tablespoons raw pine nuts
1 ounce goat cheese
1.5 tablespoons balsamic reduction
- In a skillet over medium-high heat, toast pine nuts for about 5 minutes until fragrant and lightly browned. Set aside on a plate.
- In the same skillet, cook bacon until crisp. Set bacon aside on a paper towel-lined plate. Leave bacon drippings in the skillet.
- Add brussels sprouts to the skillet so that they cook in the bacon drippings. Sprinkle on some salt and pepper, and cook for about 10-12 minutes until the brussels are softened slightly and form nice brown crusts.
- Chop the bacon.
- Pour the brussels into a bowl along with the chopped bacon, pine nuts, and 1 tablespoon balsamic reduction. Toss together until combined. Top with goat cheese and remaining 1/2 tablespoon balsamic reduction.
*When preparing brussels sprouts, it is important to remove the tough outer leaves and make sure you chop off enough of the stem. If you leave too much of either on, then they start to taste woody.