Sautéed Brussels Sprouts with Bacon and Walnuts (American South)

Sautéed Brussels Sprouts with Bacon Onions and Walnuts are the perfect last minute side dish. There easy enough to make for a weeknight dinner yet fancy enough for a Thanksgiving feast. You’ll love this combination of flavours and textures.

4 slices bacon, chopped (4 oz)
1 lb Brussels sprouts, halved
¾ cup yellow onion, chopped
2 Tbsp. butter
sea salt
black pepper, freshly ground
⅓ cup walnuts, chopped
1 Tbsp. pure honey
1 Tbsp. Dijon mustard

Cook bacon in a 12" non-stick skillet over medium-high heat until crisp, about 6-8 minutes.

Transfer bacon to a plate lined with paper towels, while leaving rendered bacon drippings in pan (it helps to press bacon against sides of pan to really drain it off), there should 2 Tbsp. (add more butter if not).

Melt butter along with bacon drippings, then add Brussels sprouts and onions. Sauté until tender, about 10 minutes, while adding in a few Tbsp. of water near the end to prevent them from burning if needed.

Season with salt and pepper to taste. Add in walnuts, honey and Dijon mustard and toss to evenly coat.

Cook and toss, 30 seconds. Toss in bacon.

Serve warm.