Recipe

Pan Roased Brussels Sprouts with Bacon, Pears, Gorgonzola and Crispy Pumpkin Seeds

Recipe
No Questions Yet

Photo by WinnieAb

This recipe was entered in the contest for Best Brussel Sprouts
Chef
WinnieAb's Notes: For many years, the only way I'd eat Brussels sprouts was if they'd been boiled and then drenched in olive oil and salt. I've been "branching out" lately, and here is my new favorite way to...
For many years, the only way I'd eat Brussels sprouts was if they'd been boiled and then drenched in olive oil and salt. I've been "branching out" lately, and here is my new favorite way to eat them. I took the photo before adding in the pumpkin seeds. If you leave the seeds out, this is a very simple dish that is still delicious. I prefer it with the sweet and crunchy seeds, though.

Expand Collapse

Serves 2-4

Make the roasted seeds:

1 cup pumpkin seeds (I like using the seeds from local "cheese" pumpkins) Ask a question about this ingredient

4 tablespoons pure maple syrup Ask a question about this ingredient

2 tablespoons butter, melted Ask a question about this ingredient

2 teaspoons coarse sea salt Ask a question about this ingredient

Preheat oven to 300°F. Toss pumpkin seeds with the other ingredients and spread out on a cookie sheet. Bake for 45 minutes to 1 hour, or until crispy (but don't let them burn; cover with foil if necessary), tossing every 10-15 minutes.
Ask a question about this step

Make the Brussels sprouts:

2 slices bacon, preferably preservative-free Ask a question about this ingredient

4 cups Brussels sprouts (about 20-25 medium sized sprouts) Ask a question about this ingredient

1 tablespoon brown sugar Ask a question about this ingredient

1 pear, sliced Ask a question about this ingredient

1/4 cup gorgonzola cheese, crumbled Ask a question about this ingredient

Clean and remove any wilted leaves from the Brussels sprouts. Trim the bottoms and slice the Brussels sprouts in half. Set aside.
Ask a question about this step
In a cast-iron skillet, cook the bacon over medium-high heat. When crispy on both sides, remove to drain and cool on a paper towel. Leave the bacon fat in the pan.
Ask a question about this step
Add the Brussels sprouts to the hot pan with the bacon fat. Allow them to cook for about 5 minutes over medium heat, stirring every now and then, so that all the edges start to get crispy (don't let them overcook on the outside before the insides have a chance to finish cooking, though). Add the brown sugar, stir it in, and cook over low heat for a minute or two more. Taste one of the Brussels sprouts and make sure it is cooked through. If not, cook a minute or two more.
Ask a question about this step
Remove from the heat and add the sliced pears and cheese. Crumble and add the bacon. Mix everything well.
Ask a question about this step
Mix in the pumpkin seeds, if using, and spoon on to a serving dish. If not using pumpkin seeds, sprinkle with some coarse sea salt. Serve warm or at room temperature.
Ask a question about this step

4 Comments on Pan Roased Brussels Sprouts with Bacon, Pears, Gorgonzola and Crispy Pumpkin Seeds

Charis added over 2 years ago

do you think it would work with turkey bacon? we don't eat pork...

WinnieAb added over 2 years ago

I don't know why not, though turkey bacon is leaner, so you might not end up with much fat in the pan...you could also leave the bacon out and start by sauteeing the Brussels sprouts in 2 Tb. of oil...