This recipe is so delicious that I ate the ENTIRE pan in one sitting.
Oh Brussels Sprouts….how do I love thee? Let me count the ways. Someone in one of my classes remarked recently that it was the first time she had been in one of my workshops that didn’t include avocado in some way. Hmmm….I thought it was Brussels Sprouts that made an appearance EVERY single time! Whether I use them raw and shredded in slaw, sautéed on the stove, roasted in the oven, paired with other root veggies or aromatics….I can admit I never met a Brussels Sprout that I did not like. I was recently reading a cooking magazine and found myself drooling over a recipe for Brussels Sprouts….but there was a deal breaker…..Bacon. I don’t eat pork. I kept coming back to that recipe though. There was something mouthwatering about it and I knew that I couldn’t recreate it by just omitting the bacon.
Somehow I moved on. I paired my beloved sprouts with fennel and thyme. Roasted in a hot oven. They were delicious. Though in the back of my mind I could still see the photo from the magazine….and I became obsessed with recreating something similar. Enter the sun dried tomato. It’s what I assume the texture and the saltiness of bacon might add to a recipe….and at this point I had lost the original recipe and photo. I had only a memory of a photo and the taste I thought it would produce. After sauteeing the sprouts with the tomatoes I knew I had the flavor I was looking for, but something was still missing….it needed some crunch. Enter the toasted almond. Ah yes, perfection!
This recipe is so delicious that I ate the ENTIRE pan in one sitting. Yes, the whole thing. I have since substituted sun dried tomatoes in all kinds of recipes that called for bacon….and while I still don’t know what the bacon tastes like in and out of these recipes, I am confident that the sun dried tomato adds texture and saltiness and a sublime taste….especially to my new favorite way to serve Brussels Sprouts. I hope you enjoy these as much as I do!
📖 Recipe
Brussels Sprouts, Hold the Bacon!
Ingredients
- ½ cup whole raw almonds
- ⅓ cup sun dried tomatoes
- 4 cups Brussels Sprouts
- 2 Tablespoons olive oil
- 3 cloves garlic pressed
- 2 teaspoons thyme
- 1 tablespoon balsamic vinegar
- ½ teaspoon sea salt
- ¼ teaspoon white pepper
Instructions
- Toast almonds in a dry skillet until fragrant and slightly darkened. Toss occasionally to prevent burning. It will take 5-8 minutes. Once they’ve cooled, coarsely chop and set aside.
- Coarsely chop sun dried tomatoes and set aside.
- Trim Brussels sprout ends so that the large leaves fall off. Take remainder of sprout and cut into small pieces, probably in fourths, depending on how large the sprout is and how many leaves have already come off. The more leaves the better. If you have the opportunity to buy large sprouts that aren’t too tight that is best.
- Heat 1 Tablespoon of olive oil and add garlic and thyme, cooking for about one minute, stirring constantly, careful not to burn garlic.
- Add remaining olive oil, and then Brussels Sprouts in batches. Toss with salt and pepper and let wilt before adding more. Some will turn brown and the process will take about 8 minutes.
- Remove from heat and add the vinegar, almonds, tomatoes and toss thoroughly. Taste for seasoning and serve.
- Prep all ingredients in advance if you want to wait until the last minute to assemble.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
📖 Recipe
Brussels Sprouts, Hold the Bacon!
Ingredients
- ½ cup whole raw almonds
- ⅓ cup sun dried tomatoes
- 4 cups Brussels Sprouts
- 2 Tablespoons olive oil
- 3 cloves garlic pressed
- 2 teaspoons thyme
- 1 tablespoon balsamic vinegar
- ½ teaspoon sea salt
- ¼ teaspoon white pepper
Instructions
- Toast almonds in a dry skillet until fragrant and slightly darkened. Toss occasionally to prevent burning. It will take 5-8 minutes. Once they’ve cooled, coarsely chop and set aside.
- Coarsely chop sun dried tomatoes and set aside.
- Trim Brussels sprout ends so that the large leaves fall off. Take remainder of sprout and cut into small pieces, probably in fourths, depending on how large the sprout is and how many leaves have already come off. The more leaves the better. If you have the opportunity to buy large sprouts that aren’t too tight that is best.
- Heat 1 Tablespoon of olive oil and add garlic and thyme, cooking for about one minute, stirring constantly, careful not to burn garlic.
- Add remaining olive oil, and then Brussels Sprouts in batches. Toss with salt and pepper and let wilt before adding more. Some will turn brown and the process will take about 8 minutes.
- Remove from heat and add the vinegar, almonds, tomatoes and toss thoroughly. Taste for seasoning and serve.
- Prep all ingredients in advance if you want to wait until the last minute to assemble.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
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