Crispy Brussels Sprouts

Skillet sauteed Brussels Sprouts with bacon, dried cherries & maple dressing.


  • 2 lbs Brussels Sprouts, trimmed and halved
  • 1 tablespoon olive oil
  • 34 slices of bacon or pancetta, cut into cubes
  • 1/4 cup dried cherries
  • 1/8 cup pine nuts
  • 1/4 cup Maple-Dijon dressing


  1. In a large cast iron skillet, fry the bacon or pancetta until crispy. Drain on paper towel. Add the olive oil to the bacon fat and heat over medium-high heat.
  2. Add brussels sprouts to skillet face down. Cook until they are deeply caramelized, about 8 minutes.
  3. Stir in dried cherries, pine nuts, and crispy bacon.
  4. Remove to a serving dish and drizzle with Maple-Dijon dressing.
  5. Serve warm or room temperature.