Bacon Parmesan Brussels Sprouts

Quick sautéed for a toasty brown on the outside, and a crunch on the inside, this is one of Union Common's most popular dish.
Photography By Hope Anderson | October 27, 2015

Ingredients

  • 1 pound Brussels sprouts
  • 1 tablespoon olive oil
  • 4 slices cooked, chopped bacon
  • 1 tablespoon sorghum (or molasses)
  • 2 tablespoons Parmesan
  • 1 tablespoon toasted pecans or pine nuts

Instructions

Trim bottoms of 1 pound Brussels sprouts and discard outer leaves. Slice each in half. Heat large skillet on high; add 1 tablespoon olive oil to pan. Add Brussels sprouts and sear for 1 minute, stirring occasionally; reduce heat to medium. Sauté Brussels sprouts for 3 minutes; reduce heat to low. Add 4 slices cooked, chopped bacon, 1 tablespoon sorghum (or molasses), 2 tablespoons Parmesan and 1 tablespoon toasted pecans or pine nuts; cook 1 minute.

Courtesy of Union Common

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Ingredients

  • 1 pound Brussels sprouts
  • 1 tablespoon olive oil
  • 4 slices cooked, chopped bacon
  • 1 tablespoon sorghum (or molasses)
  • 2 tablespoons Parmesan
  • 1 tablespoon toasted pecans or pine nuts
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