Pumpkin-Bacon Brussels Sprouts
Print Recipe
Ingredients
- ¼ cup pumpkin puree unsweetened
- ¼ cup olive oil
- 1 tablespoon honey
- 2 tablespoons balsamic vinegar
- 1 teaspoon Sriracha
- 4 strips bacon chopped
- 2 cups brussels sprouts sliced in half
- ½ cup water
Instructions
- Whisk together pumpkin puree, olive oil, honey, balsamic vinegar, and Sriracha. Reserve.
- In a cast iron pan, saute the chopped bacon until crisp. Add Brussels sprouts and toss to coat with bacon fat.
- 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.