Caramelized Brussels Sprouts, Bacon, Pumpkin Seed Crumble

I love my Brussels sprouts with this crumble. It's a tiny bit sweet and the sugar can be left out if you prefer but I love it with the saltiness of the bacon. - Serves 6

Make the crumble: 

Makes 3/4 cup

  • 6 Tbls. pepitas or squash seeds 
  • 1/4 cup almond flour
  • 2 Tbls. organic brown or coconut sugar
  • 1 1/2 tsp. grated lemon zest
  • About 1 Tbsp. extra virgin olive oil
  • Sea salt

Preheat oven to 350˚ Scatter seeds on a dry cookie sheet and bake in the oven for about 8 minutes, or until lightly browned. Keep an eye on them! Set aside. 

Put the almond flour, sugar and lemon zest in a food processor or clean coffee/spice grinder and pulse to combine. Add the seeds and pulse a few times to break them up. With the machine running, slowly pour in enough olive oil so the mixture comes together into a moist crumble. Season to taste with sea salt. 

  • Pepita Crumble is delicious sprinkled over sautéd or roasted vegetables
  • Makes a great coating/breading for chicken or fish
  • Can be made days ahead 

Brussels Sprouts:

  • 1 1/2 pound Brussels sprouts
  • 2 to 3 slices thick cut maplewood bacon cut into 1/4” thick pieces (optional)
  • 2 Tbls. olive oil
  • Pepita (pumpkin seed) Crumble, below
  • salt and pepper to taste

Bring a large pot of water to boil. Clean the sprouts by trimming the bottom and removing any bruised outer leaves. Blanch the sprouts by dropping them into the water until they are crisp-tender and not quite done, 2 to 4 minutes.

Meanwhile, prepare an ice bath in a large bowl with cold water and ice cubes. Remove the sprouts from the water with a slotted spoon and drop them into the ice bath to stop the cooking and preserve the color. As soon as they are cool, drain them and dry on paper towel. Halve them lengthwise if they are large or if desired.

  • This can be done one day ahead. Place in a gallon bag or container with paper towel to absorb the moisture. Pat them dry very well.

Before serving, in a large frying pan, heat the olive oil over medium-low heat. Add the bacon and render the fat while allowing it to cook through and become crispy, 5 to 10 minutes. Set the bacon aside on paper towel to drain and remove all but 2 tablespoons of the remaining fat in the pan. Heat to medium. (Use olive oil if not using bacon or the bacon fat.)

Add the sprouts to the pan and sauté the sprouts for 5 to 8 minutes or until the brown slightly and become tender. Do not cover with a lid. Check by piercing with a sharp knife. Don’t cook to long, you want to maintain the bright green color.

Add the bacon, toss and season with salt and pepper. Place in a serving dish and top with the crumble.