Yield

4 servings

Type

Lunch, Side

Time

20 minutes

Level

Easy

Prep ingredients

01.

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.

Cook bacon

02.

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!

Add cheese

03.

Add 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 veggies

04.

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.

Enjoy

05.

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!

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Crispy Parmesan Brussels

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Roasted Sweet Potato Fries

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