a plate full of Sweet and Salty Brussels Sprouts with a spoon from Heartbeet Kitchen

Sweet and Salty Brussels Sprouts with Bacon & California Prunes

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These sweet and salty Brussels sprouts are made in a skillet, seared until crispy with salty bacon and sweet California Prunes. It’s the perfect mix of flavors, and crushed walnuts on top add a layer of texture beyond the Brussels sprouts and prunes. Recipe by Amanda at Heartbeet Kitchen.

a plate of Brussels Sprouts with bacon and prunes from Heartbeet Kitchen

What do Brussels sprouts taste like?

We’re just going to come right out and say it – if you think you don’t like Brussels sprouts, maybe you just haven’t tried the right recipe. This cruciferous veggie is part of the Brassica family, meaning it’s related to cauliflower and broccoli. It often gets a bad rap, some people think they’re “mushy” or “gassy”. To be fair, those are all apt descriptors – but for overcooked or boiled Brussels sprouts. Brussels sprouts are often described as bitter or earthy, which is why we prefer them roasted or seared in a skillet. It helps to bring out their natural sweetness.

How to cook Brussels sprouts

a white plate filled with Sweet and Salty Brussels Sprouts from Heartbeet Kitchen

Deciding how to cook Brussels sprouts is a matter of personal preference. They key here is cooking them until the inside is slightly tender and the outside is crispy. To achieve this, you could roast them in the oven or even toss them in a fryer (or air fryer). In this particular recipe, Amanda cuts the Brussels sprout in half and cooks them in a skillet coated with bacon fat. She cooks them for five minutes on one side, and flips the sprouts and cooks them for another three.

Sweet and Salty Brussels Sprouts from Heartbeet Kitchen on a white plate with a spoon

Sweet and Salty Brussels Sprouts with Bacon and California Prunes

Amanda at Heartbeet Kitchen
These sweet and salty Brussels sprouts are made in a skillet, seared until crispy with salty bacon and sweet California Prunes. It’s the perfect mix of flavors, and crushed walnuts on top add a layer of texture beyond the Brussels sprouts and prunes. Recipe by
Amanda at Heartbeet Kitchen.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner, Side Dish
Cuisine Holiday, Quick & Easy
Servings 4
Calories 262 kcal

Ingredients
 
 

  • 1 lb Brussels sprouts
  • 4 slices bacon cut into small pieces
  • 1/2 cup diced onion
  • 6 prunes coarsely chopped
  • 2 TBSP olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 TBSP white wine vinegar
  • 1 TBSP maple syrup
  • crushed toasted walnuts

Instructions
 

  • Heat a pot of water to boiling, and add brussels sprouts. Cook for 6 minutes, until tender. Drain and run under cold water. Set aside.
  • Heat 12 inch (30 cm) skillet to medium heat. Add bacon, and stir, cooking to release fat. As bacon starts to brown, add onion and prunes, stirring to coat with bacon fat. Cook for 6-7 minutes, until onion is softened. Remove from pan and set aside.
  • Cut brussels sprouts in half, or quarters, depending on how big they are. Heat olive oil in same pan, and add brussels sprouts, cut side down, when hot. Sprinkle with salt. Cook for 5 minutes on medium-high heat, then flip over.
  • Add bacon prune mixture, and stir to combine. Cook for another 3 minutes, then stir in black pepper, white vinegar, and maple syrup.
  • Top with crushed walnuts and serve.

Notes

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Nutrition

Calories: 262kcalCarbohydrates: 25gProtein: 7gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 15mgSodium: 467mgPotassium: 641mgFiber: 6gSugar: 12gVitamin A: 982IUVitamin C: 98mgCalcium: 67mgIron: 2mg
Keyword bacon, brussels sprouts, roast vegetables
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