Wheatless Wednesday: Braised Brussels Sprouts with Bacon and Pecans

Though this recipe from Cook's Country may initially read like a side dish, it really is substantial enough to become a main course. After all, bacon, and pecans, and even Brussels sprouts, are all pretty hearty ingredients. Give it a try!

Photo courtesy Cook's CountryBraised Brussels Sprouts with Bacon and Pecans
Serves 8 to 10 as a side
8 strips bacon, chopped
2 large shallots, chopped fine
2 cloves garlic, minced
2 pounds fresh brussels sprouts, trimmed and halved through stem ends
1 cup low-sodium chicken broth
2 teaspoons minced fresh thyme leaves
4 teaspoons sherry vinegar
2 tablespoons unsalted butter
1/2 cup pecans, toasted and chopped

Fry bacon in skillet over medium heat until crisp, 8 to 10 minutes. Transfer to paper-towel-lined plate. Pour off excess grease but do not wipe skillet clean.

Cook shallots in same skillet over medium heat until soft, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds.

Toss Brussels sprouts with shallots and garlic, add broth, and reduce heat to medium-low. Cover and cook, tossing once or twice, until paring knife can be inserted into sprouts without resistance, 13 to 18 minutes.

Stir in thyme, vinegar, butter, reserved bacon, and salt and pepper to taste. Transfer to serving bowl. Sprinkle pecans on top. Serve immediately.

About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
RSS icon

Previous

Wheatless Wednesday: Spinach and Shrimp Salad with Sesame Dressing

Next

California Wine: Goodland, Better Wines

LEAVE A COMMENT Leave Comment