Holiday Brussels Sprouts with Garlic Yogurt, Bacon, and Pine Nuts
These holiday Brussels sprouts are a holiday showstopper that’s part salad, part side dish, and completely delicious. Pan-seared Brussels sprouts and kale are tossed in a maple dressing, then layered over garlic yogurt and topped with crispy bacon, pine nuts, sage, and pomegranate seeds. It’s festive, flavorful, and surprisingly easy to make ahead.
Ingredients
Yogurt Sauce
- ½ cup EACH: Greek yogurt and sour cream
- 1 tablespoon lemon juice
- 1 clove garlic, finely minced
- ¼ teaspoon sea salt
Maple Dressing
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon dijon mustard
- 1 teaspoon sriracha
Bacon Pine Nut Topping
- 3 strips bacon, chopped
- ½ cup pine nuts
- 20 medium sage leaves
- ½ cup pomegranate arils
Brussels Sprouts
- 1 ½ lb brussels sprouts, trimmed and quartered
- 1 cup chopped lactino kale
Instructions
- Yogurt Sauce: In a small bowl, mix the yogurt, sour cream, lemon juice, garlic, and salt.½ cup EACH: Greek yogurt and sour cream, 1 tablespoon lemon juice, 1 clove garlic, ¼ teaspoon sea salt
- Maple Dressing: In a small bowl, whisk the apple cider vinegar, maple syrup, dijon mustard, and sriracha until it is creamy.2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon sriracha, 1 teaspoon dijon mustard
- Bacon Pine Nut Topping: Heat a large, preferably cast-iron skillet over medium heat. Once hot, add the bacon and cook until it's almost crispy and the fat has rendered, about 5 minutes. Add the pine nuts and toast them for 1-2 minutes, until they are golden. Remove them from the pan using a slotted spoon and place them into a bowl.3 strips bacon, ½ cup pine nuts
- Crisp Sage: Add the sage to the pan and cook until it's crispy, turning once, about 2-3 minutes. Place it in the bowl with the bacon.20 medium sage leaves
- Brussels Sprouts: Increase the heat to medium-high, add the brussels, and spread them out in the pan. Cook without stirring for 2-3 minutes, until they have browned on one side. Stir and then let them brown again two more times, reducing the heat if needed. When they are crisp-tender, add the kale and let it wilt. Add ½ cup of water to the pan and stir, steaming the brussels. If you'd like them a little softer, you can steam them again by adding another ½ cup of water - it evaporates very quickly.1 ½ lb brussels sprouts, 1 cup chopped lactino kale
- Mix Brussels: Remove the pan from the heat and stir in the maple dressing. Add a little more than half of the bacon, pine nut, crispy sage mixture, mix well, then season to taste with salt and pepper.
- Serve: Spread the yogurt sauce onto a serving dish and then pile the brussels sprouts on top. Finish with the remaining bacon, pine nut, crispy sage topping, and pomegranate arils.½ cup pomegranate arils
Notes
Brussels: I like to quarter the brussels as it makes this dish feel somewhere between a salad and a brussels sprouts side, but prepping the brussels is the most time-consuming part of this recipe. If you'd rather, save yourself some work and pick up a bag of pre-shredded brussels sprouts and use that instead.
Pine nuts: These little guys are pricey, so I only buy them occasionally. This recipe also tastes wonderful with pecans, walnuts, and hazelnuts.
Sriracha: The amount of sriracha in this recipe doesn't make it spicy; it just adds a tiny tingle. If you'd like more of a punch, add extra.
Serving size: This salad serves 4 as a large side dish. If it's part of a larger holiday feast, count on it serving 8 people.
Inspiration: A big thank you to Ottolenghi for inspiring this recipe. 🫶
Serving: 1 = ¼ of this recipe, Calories: 428kcal, Carbohydrates: 45g, Protein: 14g, Fat: 25g, Saturated Fat: 6g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 29mg, Sodium: 334mg, Potassium: 966mg, Fiber: 8g, Sugar: 29g, Vitamin A: 1999IU, Vitamin C: 152mg, Calcium: 158mg, Iron: 4mg