Warm Chickpea, Mushroom, and Brussels Sprouts Salad

Hubby and I LOVE brussels sprouts. When they’re roasted, they are my favorite vegetable. We probably eat roasted brussels at least once a week. Sometimes more like three times a week. They’re just SO GOOD. And I’m proud to say that I introduced them to my family and now my 17 year old sister makes them at home for dinner.

As much as I love roasted brussels, I also like to mix things up sometimes. I made this recipe for the first time as an excuse to try that Cardamom Candied Bacon. Let me tell you, we’ve been mixing this Warm Chickpea, Mushroom, and Brussels Sprouts Salad pretty often since that first time.

If I don’t have candied bacon, I just use regular old bacon. I honestly couldn’t notice a difference when the bacon wasn’t candied. The hardest part of this recipe is just slicing the brussels. Luckily, Hubby enjoys this dish so much, he offers to slice the brussels for me while I cook the bacon. This salad is great fresh off the stove and it also reheats well and is a perfect addition to a packed lunch from home.

Two Years Ago: Mixed Berry and Cream Cheese Filled King Cake
Three Years Ago: Crockpot Red Curry Chicken with Butternut Squash

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Warm Chickpea, Mushroom, and Brussels Sprouts Salad

Brussels sprouts are roasted with bacon, chickpeas, and mushrooms for a hearty tasty vegetable side dish

Yield: Serves 6

Ingredients:

3 Tbsp butter, divided
8 oz mushrooms
20 brussels sprouts (~10 oz)
2 cans (15 oz each) chickpeas, drained and rinsed
4 slices cardamom candied bacon, crumbled (or plain bacon, fried, and crumbled)
1/4 cup toasted pecans, chopped
1/2 tsp pepper
1/2 tsp freshly ground nutmeg
freshly grated parmesan for topping

Directions:

Heat a large skillet oven medium heat and add 2 Tbsp of butter.

Add mushrooms and saute for about 5 minutes, or until they begin to caramelize, stirring occasionally.

Add brussels with a pinch of salt and the remaining tablespoon of butter, stirring to coat, then cooking for another 5 minutes.

Add in chickpeas, bacon, pecans, pepper and nutmeg, then stir and let sit for 5-6 minutes until chickpeas are warm and the flavors come together.

Serve warm with grated parmesan on top.

Recipe from How Sweet It Is

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12 Responses to “Sweet and Spicy Bacon Wrapped Butternut Squash”

  1. #
    1
    theblogisthenewblack — November 17, 2010 at 1:03 pm

    I would never think to serve bn squash this way! Clever!

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    2
    Emily — November 17, 2010 at 1:43 pm

    omg this looks fabulous. I love the spicy, sweet sauce! I am making this for Thanksgiving apps!

  3. #
    3
    Lauren — November 17, 2010 at 2:06 pm

    Ok, now THIS is the way to get my husband to eat squash!

  4. #
    4
    Rachel Blumenthal — November 17, 2010 at 3:39 pm

    Congrats! This post is featured in this week’s “Recipes of the Week” round-up on BostonFoodBloggers.com: http://www.bostonfoodbloggers.com/2010/11/recipes-of-week_17.html

  5. #
    5
    Shannon — November 17, 2010 at 3:49 pm

    what a fabulous idea 🙂

  6. #
    6
    Nutmeg Nanny — November 17, 2010 at 3:58 pm

    Bacon makes everything better!

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    7
    Acacia — November 17, 2010 at 4:03 pm

    This looks amazing! I did something with acorn squash and bacon this weekend, but this looks infinitely better! Maybe I’ll try it for Thanksgiving.

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    8
    Eliana — November 17, 2010 at 6:43 pm

    What a delicious way to serve up squash! This looks amazing.

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    9
    The Small Boston Kitchen — November 18, 2010 at 2:09 am

    Well I’ve never tried squash wrapped in bacon before….maybe I’d be singing a different tune? I’ve never met anything covered in bacon that I didn’t like..

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    10
    Sharon — November 18, 2010 at 8:51 am

    Squash wrapped in bacon..Sounds yum and am sure it will be a hit at my place…

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    11
    Jamey — November 28, 2013 at 3:16 pm

    Yum! I had prosciutto on hand, so I used strips of that.. I did some with crushed red pepper flakes rather than jalapeño .. My family preferred without the pepper-they thought it just tasted better that way…I tried all ways and it is just a yummy, flexible recipe! Thanks!

    • beantownbaker — December 1st, 2013 @ 6:48 pm

      Glad this recipe worked out for you and your family!

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