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2 lbs (1 kg) fresh Brussels sprouts, halved
6-8 slices Sensations Dry Cured Bacon, chopped
2 tbsp (30 mL) fresh sage, thinly sliced
1 tbsp (15 mL) orange juice
½ cup (125 mL) pine nuts, toasted (or walnuts)
¼ cup (50 mL) Parmesan cheese, shaved


Cook the chopped bacon in a large cast iron pan over medium heat until crispy. Remove the bacon, leaving 4 tbsp of bacon fat in the pan.

Toss the sprouts in the bacon fat, season generously with sage, salt and pepper, and place into 400°F (205°C oven. Roast for 15-20 minutes, until sprouts are just tender and have begun to brown.

Remove from heat and stir in the cooked bacon, orange juice, pine nuts, and parmesan.

Serve immediately, but be sure to save some for your decadent leftover sandwich.

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