Pan roast Brussels sprouts with toasted pecans and applewood smoked bacon

Pan roast Brussels sprouts with toasted pecans and applewood smoked bacon

Have on hand

1 cup pecan halves
3 slices bacon, sliced into 1/4 inch slices
1½ pounds Brussels sprouts
1 teaspoon freshly picked thyme
2 medium shallots, diced small
A few good cranks freshly ground black pepper
2 teaspoons good quality balsamic vinegar
1/2 teaspoon Kosher Salt, or to taste

Directions:

Preheat oven to 400*F

On a small sheet pan, add the pecans and roast until lightly toasted, 8 to 12 minutes, stirring after 5 minutes to prevent burning. Remove from the oven, and allow to cool. In a large saute pan, add the sliced bacon, and turn the heat to medium. Cook, stirring occasionally, until nicely colored and most of the fat has rendered off. Pour off half of the bacon fat, and reserve for another use, or discard. Meanwhile, bring a medium pot of salted water to a rolling boil. Trim, and discard, the bottoms off the sprouts and remove any yellow leaves. Add the sprouts to the boiling water, and cook, approximately three minutes. Drain. Carefully (hot!) quarter the very large sprouts, and half the medium and small sprouts. Add the diced shallots, thyme, black pepper, and Brussels sprouts into the saute pan. Cook, stirring occasionally, until lightly colored, 3 to 5 minutes. Stir in the vinegar, then chop the pecans, and add to the pan. Stir to combine. Season to taste, and serve.

See? Betcha’ didn’t think Brussels sprouts could be that great, huh? Good, right? 

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About

Chef Nathan Lyon is known for his simple, innovative cuisine featuring fresh, seasonal and local ingredients. You can find him on Growing A Greener World as well as shows on Veria Living, Discovery Health, Fit TV and TLC.

His first cookbook, Great Food Starts Fresh, is a seasonal exploration with recipes for the five seasons: spring, summer, autumn, winter and...chocolate!

Comments

  1. Dolores says

    Hi Nathan, I was short two items for this recipe, pecans & plain balsamic vinegar so…..I used almonds and fig balsamic vinegar. It turned out yummy. Next trip to the market pecans & plain balsamic are on the list.

  2. Nathan Lyon says

    Thanks, Debbie! I’m a huge fan too. In fact, just the other day, my best friend Scott prepared them with cream, some stock, onions and more. How were they? Insanely delicious. I hope you enjoy my recipe as we slide into fall. Thanks again!

  3. Debbie Barry says

    Hi Nathan, thanks so much for this recipe; I’m a huge brussels sprouts fan, and am always looking for different ways to prepare them! Can’t wait to try this recipe.

  4. Nathan Lyon says

    Hello ladies!
    Brussels sprouts are just SO delicious, right? I’m glad that you both enjoy them too! I used to not like them too much, but that was because I used to have them boiled within an inch of their very lives when I was younger. But once I had them roasted? It was love at first bite!

  5. my chinese auntie says

    brussels were my 1st stirfry ever and still our family fav.
    slice in 1/2 all sprouts
    3 T dried shrimp soaked save water
    ,2 smashed garlic cloves,
    2 T peanut oil.,
    s and p to taste..easy and fast.
    Toss shrimp with oil in wok with garlic dont let the garlic burn! keep fire on high and
    Add brussels toss together 2 mins,lower heat and add 3 t of shrimp water. simmer 5 mins

  6. Sharon Gale says

    Let me tell you something there isn’t any vegetable that I like better than brussel sprouts I completely love them. I will definitely try this recipe out. You know I like them roasted with just S & P, extra virgin olive oil, garlic (of course) and just a smig of butter for taste. I too sometime add fresh thyme and/or rosemary. It melts right in your month.

    Love you Nathan:)

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