By   November 4, 2015

Brussel Sprouts (10 of 19)

Brussels Sprouts are at their best from September to May. I love using fresh seasonal veggies in my dishes, so I bought a whole stock of these miniature cabbages, and were experimenting steaming them, and roasting, and found that this recipe is a winner, and definitely a keeper! Its so cool how simple and versatile Brussels sprouts are. Bacon and nuts in this recipe elevate this humble veggie, and make it good enough to be served as a side dish at any party. If you think you don’t like Brussels sprouts, try this recipe!

I’ve never seen Brussels sprouts grow. Isn’t it cool?

{This image was found on Google}

Brussel Sprout - Fruits And Vegetables


  • Brussels sprouts, cut in half
  • 3 slices bacon, chopped
  • 1/4 cup walnuts or chestnuts, chopped
  • 1 teaspoon fresh lemon juice and zest
  • 1 teaspoon olive oil
  • salt, pepper

Brussel Sprouts (1 of 19)

Always look for firm, fresh, bright green sprouts with tight-fitting outer leaves free from black spots. Puffy or soft sprouts are usually poor in quality.

Start with removing any yellow leaves from Brussels sprouts, and trimming the stems. Rinse and cut in half.
Submerge Brussels sprouts into salted boiling water for 2 minutes. After that drain the water, set aside.

Brussel Sprouts (2 of 19) Brussel Sprouts (3 of 19)

Preheat skillet with 1 teaspoon olive oil, caramelize bacon. Season with salt and pepper. Add drained sprouts. Toss it together. Add chopped nuts. Keep tossing for another minute to let Brussels sprouts to absorb bacon flavor. Turn the heat off. Add lemon zest and a squeeze of lemon juice. Toss together and enjoy!

Brussel Sprouts (4 of 19) Brussel Sprouts (5 of 19)

Brussel Sprouts (11 of 19)

Brussel Sprouts (18 of 19)

Do you like Brussels Sprouts?


  1. Fae's Twist & Tango

    I loved brussel sprouts since I was a toddler. I made couple of dishes last week, when I found fresh ones in the market. Now, I am going to get some more and make this recipe of yours. 🙂

    1. Vera Post author

      Growing up in Eastern Europe we didn’t have access to that big variety of fruits and veggies as we have here in US, so I still keep discovering them for myself 😉 I hope you’ll love this recipe!

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