Tiny New York Kitchen: Brussels Sprouts With Bacon & Roasted Pistachios

Screen Shot 2014-05-16 at 2.57.39 AMBy Victoria Hart Glavin of Tiny New York Kitchen 

Brussels sprouts are not just for the Thanksgiving table. I love them all year round and I really like the bacon and roasted pistachio nut twist.


  • 3 Containers (10 ounces each) Brussels Sprouts (Trimmed)
  • 6 Slices Bacon
  • 1 Tablespoons Olive Oil
  • 3 Finely Chopped Garlic Cloves
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Teaspoon Coarsely Ground Pepper
  • 1/4 Cup Roasted Pistachio Nuts

In a 4-quart saucepan, heat 2 quarts water to boiling over high heat. Add Brussels sprouts and heat to boiling. Cook for 5 to 7 minutes until tender-
crisp. Remove from heat and drain. In a 12-inch skillet, cook bacon over a medium heat until browned. With tongs, transfer bacon to paper towels to drain. Crumble bacon into bits. Throw away all but 1 tablespoon bacon drippings from skillet. Add olive oil and heat over a medium-high heat. Add Brussels sprouts, garlic, kosher salt, and pepper. Cook, stirring frequently, for about 5 minutes until Brussels sprouts are lightly browned. Remove and transfer to serving bowl. Sprinkle with roasted pistachios and bacon. Serves 10 as side dishes.

Note: To toast pistachios preheat oven to 350 degrees. Spread shelled nuts in a single layer on a baking sheet. Bake, stirring occasionally, for 5 to 10 minutes until lightly browned and fragrant. Remove and let the nuts cool completely before chopping.


Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.