Carmelized brussels sprouts with bacon and pecans

October 29, 2009
0 Ratings
  • Serves 4
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

What You'll Need
  • 1 pound brussel sprouts
  • 1/4 cup chopped pecans
  • 1/2 cup sun dried tomatoes
  • 4 strips center cut bacon
  • 2 cloves chopped garlic
  • 2 tablespoons olive oil
  • 1/4 cup chopped onion
  • 1 teaspoon minced fresh rosemary
  • 1/2 cup dry sherry
  • 1/2 cup chicken broth
  • salt and pepper to taste
  1. 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.
  2. Toast the pecans in a large skillet, then set aside.
  3. 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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Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

3 Reviews

marley16 August 25, 2010
Wow that sounds good!
mariaraynal November 13, 2009
Oh wow. Stunning!
nannydeb October 30, 2009
Perfect! All of my favorite flavors and easy too!