About This Brussels Sprouts With Bacon and Olives Recipe

What’s your feeling about Brussels sprouts? Some people love them, others hate them, and some are in between.

Lately, Brussels sprouts are becoming more popular, and I’m delighted because not only are Brussels sprouts healthy but they are also delicious and pair well with plenty of seasonings.

Cultivated since the thirteenth century, the area of origin of the first crops of Brussels sprouts was near the Belgian city of Brussels, hence the name. With their rounded shape and bright green color, Brussels sprouts are vegetables grown mostly in Northern Europe as they easily adapt to the cold climate.

Rich in vitamins and a good source of calcium and iron, these small vegetables are a veritable goldmine of health for bones, sight, and memory. Boiled, steamed, roasted in the oven, or sautéed in the pan, Brussels sprouts can be cooked in many ways. They’re good as side dishes and appetizers, and their strong flavor also makes them a great addition in vegetable soups and first courses.

Sautéed Brussels sprouts are an effortless side dish. And with this recipe, as often happens with simple recipes, you get an incredibly delicious meal. To enhance the unique taste of this great vegetable, I have steamed them just for a few minutes and then sautéed them in the pan together with strips of bacon, pitted black olives, and nuts.

Say goodbye to bitter, unappealing, and mushy sprouts, and get your plates ready for crispy, smokey Brussels sprouts that are cooked to perfection. You’ll love it!

What You Need for This Brussels Sprouts With Bacon and Olives Recipe

Ingredient Notes

• Brussels Sprouts: These little green gems are packed with vitamins and minerals. I always prefer using them fresh because I can get that right consistency of crisp outside and tender, firm inside.
• Bacon: It adds a wonderful taste and richness to the dish. Thanks to its high-fat content, I like to use streaky bacon because it crisps up well when cooked.
• Olives: I have used pitted black olives.
• Nuts: I have used chopped walnuts and peanuts for an additional touch of crunchiness and a lovely nutty flavor.
• Parsley: For a finishing touch, a little bit of freshly chopped parsley adds a clean and peppery taste with a hint of earthiness.

Ingredient Substitutions

• Bacon: I like to use bacon because I can easily find it in the supermarkets, but you may also use pancetta, prosciutto, smoked sausage, smoked ham, or Canadian bacon. They will all give a lovely, rich flavor to the dish.
• Olives: I have used black olives, but you may use a mix of any type of olives you like.
• Nuts: I have used walnuts and peanuts, but cashew nuts are also great.

FAQs

How can I store these Brussels sprouts?

To store, place them in an airtight container and store them in the fridge for up to 4 days. To reheat, place them in a skillet over medium heat until warmed through. Or you may warm them in the microwave.

Print Recipe

Brussels Sprouts With Bacon and Olives

Author: Ribana Hategan

Cooking Method: Sautéing

Cuisine: Global

Courses: Sides

Difficulty: Beginner Prep Time 10 min Cook Time 10 min Total Time 20 mins

Description

Ready to serve in just a few minutes, these sautéed Brussels sprouts are crispy and lightly charred on the outside and wonderfully tender inside.

Yield: 2 servings

Ingredients

Servings

• 400 g / 14 oz Brussels sprouts
• 3 slices bacon
• 20 pitted black olives
• 20 g / ¼ cup chopped walnuts
• 20 g / ¼ cup peanuts
• 1 teaspoon freshly chopped parsley
• a pinch of salt and pepper

How To Make Brussels Sprouts With Bacon and Olives Step By Step

1. Start by trimming and chopping the Brussels sprouts. Cut off and discard any woody and dry stems at the bottom of the sprouts. Cut the larger sprouts in half lengthwise, and leave the smaller ones whole. Try to keep a similar size so that they can cook evenly.

   Place the trimmed veggies in a microwaveable steamer container, and steam for 4 to 5 minutes. Do not steam for more than 5 minutes — you don’t want them mushy.

   

2. Cut the bacon into strips and sauté for 5 minutes in a pan.

   

3. Add the steamed Brussels sprouts and cook for 5 minutes over medium-high heat, stirring constantly. Add the chopped walnuts, peanuts, and olives towards the end. Turn off, add the freshly chopped parsley. Mix everything, season with salt and pepper, and serve.

   

Note

• This side dish is super easy to make and is great served with chicken, beef, pork, or even on its own.