Last updated on January 14th, 2020.
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This delicious side dish of Pan Fried Brussels Sprouts with Turkey Bacon, Parmesan, and toasted pine nuts will have everyone reaching for seconds. This Brussels Sprouts recipe is a lightened up version of the traditional bacon-loaded Brussels Sprouts side dish and is made with Mazola® Corn Oil. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.
Who’s a fan of Brussels sprouts?? Most people either love them or hate them. I am guessing you are a fan since you’re here reading this. My husband I both LOVE Brussels sprouts; we eat them year round. My toddler is still to be convinced, but he also eats cheerios off the floor, so what does he know? 🙂
Brussels sprouts are the perfect pairing for salt, smoky, crispy bacon. Thank goodness for turkey bacon, because we are trying to cut down on the cholesterol and saturated fat we eat. I am excited to share with you this lighter version of a delicious classic side dish, just in time for September, which is National Cholesterol Awareness month.
How to Make Pan Seared Brussels Sprouts with Turkey Bacon
This one-pan recipe is ready in just 20 minutes from start to finish. Just saute the turkey bacon, shallots, and garlic in a large pan with Mazola Corn Oil. I use shallots and freshly minced garlic to add more flavor to this side dish. The shallots give the dish a bit of subtle sweetness when they are cooked. If you don’t have shallots on hand, just use finely minced yellow or red onion.
Add the Brussels Sprouts, stir, and allow them to cook for a few minutes to get that nice golden brown color. Stir again, cover with a lid, and let them steam for a few minutes, or until they are cooked to your liking. Then add the pine nuts and Parmesan cheese. Stir in some fresh herbs.
That’s it. 10 minutes of cooking time, and you have a flavorful lightened up vegetable side dish. So easy, right?
How I Lightened Up This Brussels Sprouts Side Dish:
To lighten up my recipe, I made three simple swaps:
- I used turkey bacon instead of pork bacon. Turkey bacon still has all the lovely smokey bacon flavor and mouthfeel but with less unhealthy fats and cholesterol than pork bacon.
- I used Mazola Corn Oil for pan-searing the Brussels Sprouts instead of cooking them in leftover bacon fat.
- I added a generous sprinkle of freshly grated Parmesan cheese to the Brussels Sprouts instead of cooking them in a creamy sauce. The Parmesan cheese gives the Brussels sprouts the flavor and the cheesy tang but with less calories saturated fats, and cholesterol.
Skipping the pork bacon and the creamy sauce is also what makes this recipe so quick and easy to cook. So that’s a win-win in my book.
Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family. *See Mazola.com for more information on the relationship between corn oil and heart health. It has a variety of uses including baking, grilling, or mixing up a marinade or dressing. I used Mazola Corn Oil in my Grilled Shrimp and Vegetable Skewers both for the marinade and for the chimichurri sauce.
Mazola has a smoke point higher than most cooking oils at 450°F, which means it is great for a variety of cooking applications such as grilling, sautéing, or stir frying. The high smoke point prevents the oil from smoking and negatively impacting the flavor of your food.
If you’re looking for more veggie-loaded skillet recipes, try these reader favorites:
If you enjoyed this recipe, let me know with a comment and a star rating below. And don’t forget to share it on Facebook and save it on Pinterest for later!
Pan Seared Brussels Sprouts with Turkey Bacon and Parmesan
- 12 inch skillet with lid
- 2 tablespoons Mazola® Corn Oil divided
- 6 slices turkey bacon chopped
- 1 shallot finely minced (about 3-4 tablespoons)
- 2 garlic cloves finely minced
- 1 lb Brussels sprouts halved or quartered if large
- salt and pepper to taste (about 1/2 teaspoon each to start)
- 1/4 cup pine nuts
- 1 tablespoon lemon juice from 1/2 lemon
- 2 tablespoons parsley leaves finely minced
- 1/4 cup grated Parmesan cheese about 1-2 ounces
- Heat 1 tablespoon corn oil in a large skillet. Add the diced turkey bacon, shallots, and garlic. Sauté for 2-3 minutes over medium-high heat, or until the bacon starts getting crispy.
- Add the remaining tablespoon of corn oil, Brussels sprouts, salt, and pepper. Stir well, then allow to cook over medium-high heat undisturbed for about 2 minutes, or until the Brussels sprouts that are touching the skillet turn golden brown. Lower the heat if necessary to prevent burning. Stir again, cover with a lid, and allow to cook for 2-3 minutes, or until the Brussels sprouts are cooked to your liking.
- Add the pine nuts, lemon juice, and fresh parsley. Stir. Add the Parmesan cheese and remove from heat. Serve warm, garnishing with additional fresh parsley and Parmesan cheese.