• #fallfest: Pumpkin-Bacon Brussels Sprouts

    by  • October 24, 2012 • bacon brussels sprouts, brussels sprouts, fall fest, fall recipes, food network, pumpkin, side dishes • 7 Comments

    “Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.” 
    -Jim Davis

    Last weekend, M and I attended the Pumpkin Festival at Morning Glory Farm and it was a fantastic showcase of culinary dishes all made with pumpkin: pumpkin cornbread, pumpkin doughnuts, pumpkin pie, pumpkin succotash, etc. We loved every minute of it and can’t wait for next year!

    So when I heard this week’s Food Network #fallfest ingredient was Pumpkin, my excitement was through the roof! Having bought 3 large pumpkins and a few sugar pumpkins, as well as some cans of pure pumpkin puree, I knew I had enough ingredients to start off.

    I decided to showcase not one but two fall ingredients, Pumpkins and Brussels Sprouts. What came together was a spicy yet sweet, crunchy yet smooth, side dish called “Pumpkin-Bacon Brussels Sprouts”. Incredibly easy to put together by whisking all the glaze ingredients together, cooking the sprouts and then tossing everything together with bacon. It’ll be your go to side dish this season and possibly all throughout the winter.

    Pardon the intermission. Please direct your attention at that Pumpkin doughnut above. It was sweet, covered in cinnamon sugar, and so moist on the inside. Paired with a hot apple cider, it was the perfect way to start the Pumpkin Festival.
    Now, go and make these Brussels sprouts coated in salty bacon fat and sweet pumpkin puree. I swear, you’ll be just as addicted as we were, and when you really think about it – pumpkins and Brussels sprouts are health foods right?! Totally healthy. Go on, cook away. Happy Pumpkin Days!

     

    Pumpkin-Bacon Brussels Sprouts

    Yield: serves 2

    Ingredients

    • 1/4 cup pumpkin puree, unsweetened
    • 1/4 cup olive oil
    • 1 tablespoon honey
    • 2 tablespoons balsamic vinegar
    • 1 teaspoon Sriracha
    • 4 strips bacon, chopped
    • 2 cups brussels sprouts, sliced in half
    • 1/2 cup water

    Instructions

    1. Whisk together pumpkin puree, olive oil, honey, balsamic vinegar, and Sriracha. Reserve.
    2. In a cast iron pan, saute the chopped bacon until crisp. Add Brussels sprouts and toss to coat with bacon fat.
    3. Cook for 3 minutes and add the pumpkin dressing. Coat all the sprouts and add water. Cook over medium-low heat until Brussels sprouts are tender. Serve with extra crispy bacon crumbled on top.
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    Head on over to the food blogs below for even more Pumpkin recipes featured in Food Network’s Fall Fest! Be sure to also follow the hashtag #fallfest on Twitter for more recipes, ideas, and techniques using pumpkin this season!

    Jeanette’s Healthy Living: Gluten-Free Pumpkin Spice Pancakes
    Chez Us: Pull Apart Pumpkin-Pecan Bread With Maple Bourbon Frosting
    And Love It Too: Vanilla Pumpkin Swirl Cake With Vanilla Palm Sugar Glaze
    Haute Apple Pie: Creamy Pumpkin Penne With Italian Sausage
    HGTV Gardens: Garden-to-Table: Pumpkins
    From My Corner of Saratoga: Chocolate-Pumpkin Cake
    Made By Michelle: Pumpkin Scones
    Napa Farmhouse 1885: Roasted Pumpkin and Black Bean Stew With Chorizo and Pepitas
    Devour: 5 Delicious Ways to Use Pumpkins After Carving
    Virtually Homemade: Pumpkin Pancakes With Maple Cream and Candied Vanilla Pecans
    The Heritage Cook: Gingery Pumpkin Mousse With Whipped Ginger Cream
    Thursday Night Dinner: Chocolate Chip Pumpkin Pie
    FN Dish: Primping Up Pumpkin
    Feed Me Phoebe: Roasted Pumpkin Wedges With Chili, Lime and Cotija

    7 Responses to #fallfest: Pumpkin-Bacon Brussels Sprouts

    1. Pingback: 25 Sweet and Savory Pumpkin Recipes! #pumpkinweek - Hezzi-D's Books and Cooks

    2. November 1, 2012 at 9:41 pm

      Love the sound of this… must try them.

    3. October 28, 2012 at 3:49 pm

      I love this recipe! It really does sound like a perfect flavor combo:-) Hmmmmm….pumpkin doughnuts, YUM! Hugs, Terra

    4. October 25, 2012 at 11:43 pm

      I love how you showcased both brussels sprouts and pumpkin in one dish – what a neat idea making the pumpkin into a sauce to coat the sprouts!

    5. October 25, 2012 at 11:42 pm

      I love how you showcased both brussels sprouts and pumpkin in one dish – what a neat idea making the pumpkin into a sauce to coat the sprouts!

    6. October 25, 2012 at 12:21 am

      Wow! :) We went pumpkin picking this weekend but your day looks more extravagant! :)

    7. October 24, 2012 at 10:50 pm

      I can see pumpkin all over the city. Halloween is here and so is dishes with pumpkin. I love this quick salad with brussel sprouts and pumpkin puree. YUM!

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