This Warm Brussel Sprout Salad with Bacon is the tastiest way to enjoy the hearty veggie. It's a great holiday side dish, or weeknight recipe to serve along side your favorite protein and comes together in just 20 minutes.
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About these Brussel Sprouts
It seems like only in the past few years that brussel sprouts have really become a go-to, fan favorite vegetable. And I believe that's because we've finally learned how to correctly prepare the vegetable.
And this Warm Brussel Sprout Salad with Bacon really takes that preparation piece seriously, because the stove top charring really takes it to the next level.
This recipes combines the flavor of charred brussel sprouts with the aromatic crunch of toasted pine nuts and the bite of vidalia onion, all of which soaks up the saltiness from the bacon. I also add a hint of truffle salt and shaved parmesan to elevate this Warm Brussel Sprout Salad!
This salad pairs great with most any main dish. It's great recipe for holidays, or I like to serve it on any weeknight with these Spinach Feta Turkey Burgers or my Ninja Foodi Grilled Chicken, for a hearty and nutritious meal.
Recipe Ingredients
- Pine Nuts - Toast these for a great crunch of toasty flavor. I always order the It's Just brand from Amazon because they're raw and at a great price.
- Brussel Sprouts - You should quarter these or shave them. The smaller the pieces, the quicker they'll cook and better crisp they'll get.
- Worcestershire sauce - I love using Heinz! Brings out the umami flavors of the salad. You can substitute with coconut aminos or soy sauce, too.
- Bacon - Any kind will do, so use your favorite. It really brings out the saltiness and the bacon grease contributes to the salad dressing.
- Truffle Salt - I love the truffle addition to this salt that adds a burst of flavor to this roasted brussel sprout salad.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Use a vegetable chopper to dice the brussel sprouts into quarters. You can also shave them finely if you'd prefer. Dice the white onion with the vegetable chopper. Use the kitchen sheers to finely trim the bacon into small pieces.
2. Heat a large skillet over medium-high heat. Add the bacon to the pan. Cover the skillet and cook the bacon for 6-8 minutes or until crispy. Stir it occasionally so it doesn't burn. Be careful of the grease!
3. If there is more than 2 tablespoons of grease in the pan, remove the excess before adding the pine nuts, shredded parmesan, and diced onions to the pan. Stir for 4-5 minutes until pine nuts are toasted (browning color) and avoid the parmesan burning.
4. Add in the brussel sprouts, truffle salt, and Worcestershire sauce. Sauté on medium heat for 2 minutes as the brussel sprouts begin to char. Add the lid back to the pan to speed up the cooking process for 3-5 more minutes.
5. Turn stove off and let the mixture sit for 1-2 minutes. Sprinkle green onion and more parmesan (if desired) overtop and serve warm. Enjoy!
Recipe FAQs
Store in an airtight container in the fridge for up to 3 days. This salad can be reheated on the skillet to keep it crispy, or in the microwave for ~60 seconds, or even enjoyed cold.
If you replace the lid on the pan after adding the brussel sprouts, this significantly increases cook time of the veggie (and they become softer). If you'd prefer them super crispy, keep the lid off and continually stir until they're cooked to your liking,
Yes! You'll just need to instead add 2 tablespoons of oil to the pan at the start because the bacon grease is essentially the dressing of the salad and what helps cook the brussel sprouts.
If you prefer shaved brussel sprouts as opposed to diced, you can use a food processor to pulse the sprouts a few times to get a shredded texture. You can also use a knife, and the easiest way to do this is to cut each sprout in half, then put the cut side flat against your cutting board so it doesn't roll around. Then slice each brussel sprout crosswise into thin strips.
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Recipe
Warm Brussel Sprout Salad with Bacon
Equipment
- skillet
- vegetable chopper use a cutting board and knife if needed
- Measuring Spoons
- Measuring Cups
- Kitchen Sheers
Ingredients
- 6 oz bacon, diced
- 1 small white vadalia onion
- ⅓ cup pine nuts
- ½ cup shaved parmesan
- 4 cups shaved / diced brussel sprouts
- 1 tsp worcestershire sauce, can sub coconut aminos or soy sauce
- 1 tablespoon truffle salt, for garnish
- 1 tsp green onion, for garnish
Instructions
- Use a vegetable chopper to dice the brussel sprouts into quarters. You can also shave them finely if you'd prefer. Dice the white onion with the vegetable chopper. Use the kitchen sheers to finely trim the bacon into small pieces.
- Heat a large skillet over medium-high heat. Add the bacon to the pan. Cover the skillet and cook the bacon for 6-8 minutes or until crispy. Stir it occasionally so it doesn't burn. Be careful of the grease!
- If there is more than 2 tablespoons of grease in the pan, remove the excess before adding the pine nuts, shredded parmesan, and diced onions to the pan. Stir for 4-5 minutes until pine nuts are toasted (browning color) and avoid the parmesan burning.
- Add in the brussel sprouts, truffle salt, and Worcestershire sauce. Sauté on medium heat for 2 minutes as the brussel sprouts begin to char. Add the lid back to the pan to speed up the cooking process for 3-5 more minutes.
- Turn stove off and let the mixture sit for 1-2 minutes. Sprinkle green onion and more parmesan (if desired) overtop and serve warm. Enjoy!
Nutrition
Notes
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I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Sydney says
This recipe makes me want to eat vegetables ALL DAY LONG. I've always loved brussel sprouts, but these are next level delicious. I ate this on a bed of garlic herb Right Rice and just wow. You've got this one so right Courtney!!!
Alexa says
This recipe is absolutely delicious- I could eat it with every meal! The roasted pine nuts add SO much flavor. If you like a little bit of sweetness I drizzled half with balsamic glaze at the end and they were scrumptious. I will definitely be making these again!!
Amelia Duncan says
Loved this! I didn’t have truffle salt or pine nuts, so I subbed half the olive oil for truffle oil and toasted pecans. Delicious!
Courtney Paige says
That sounds like a great alternative!! Thank you so much for the review 🙂
Charlotte C. says
10/10. The slightly melted Parmesan when added to the warm roasted Brussels and hint of truffle... *chefs kiss* highly recommend, and definitely add the fresh basil, adds an amazing layer of flavor! Not only delicious, but takes less than 20 mins to come together!
Courtney Paige says
Wooo!! LOVE to hear that. Thanks, Charlotte.
Jo says
Delicious and nutritious - an excellent combination of flavor. So good, we made it twice in one week!
Kayln Hugdahl says
SO tasty!!! This recipe will convince anyone that they can LOVE Brussels sprouts! I didn’t have truffle salt but just subbed truffle oil and it was excellent! Also added some lemon pepper and fresh squeezed lemon juice to taste!
Deanna says
This looks delicious! Going to try this one!
Lily says
I normally don't love eating Brussel sprouts, but with this recipe, I can't wait to see Brussels in my fridge. The brussels stay well overnight and are great to take for lunch.
Kevin says
The pine nuts in this recipe are an absolute game changer, so delicious! This was my favorite dish at Thanksgiving by a mile!
Courtney Paige says
This recipe (and the Crispy Smashed Potatoes) is on my holiday table every year!! Toasted pine nuts and crispy cheese, YURM!