Author Notes
This recipe comes from a desire to make others love the brussel sprout as much as I do ... so who doesn't love bacon and toasty pecans? —aargersi
Ingredients
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1 pound
brussel sprouts
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1/4 cup
chopped pecans
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1/2 cup
sun dried tomatoes
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4
strips center cut bacon
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2
cloves chopped garlic
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2 tablespoons
olive oil
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1/4 cup
chopped onion
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1 teaspoon
minced fresh rosemary
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1/2 cup
dry sherry
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1/2 cup
chicken broth
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salt and pepper to taste
Directions
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Get a large pot of salty water boiling. Trim the brussles sprouts and cut them in half. Blanch them in the boiling water for 2 minutes, then plunge them in ice water. When chilled, remove, pat dry and set aside.
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Toast the pecans in a large skillet, then set aside.
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Warm the skillet to medium high, and add the olive oil. Chop the bacon into 1/2 inch chunks and add to the skillet, along with the onion. Cook until the onions are caramelized and the bacon has crisped. Chop the sundried tomatoes and add them along with the brussel sprouts and garlic. Allow to cook until the brussel sprouts begin to brown, then add the sherry, broth, and rosemary. Cook until the liquid is evaporated, taste and add salt and pepper as needed. Top with toasted pecans and serve.
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