Brussels Sprouts With Bacon and Pecans |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I believe this one is from a package of sprouts that I bought awhile back. For extra flavor, toast the pecans. Ingredients:
2 lbs fresh brussels sprouts, washed and trimmed |
1/2 teaspoon salt |
6 slices bacon |
1 teaspoon flour |
1/8 cup brown sugar, packed |
2 tablespoons water |
2 tablespoons cider vinegar |
1 1/2 teaspoons dijon mustard |
1/2 cup chopped pecans |
salt, to taste |
pepper, to taste |
Directions:
1. With tip of knife, cut an X in base of each b sprout. Place Brussels sprouts in a large saucepan; add just enough water to cover. Add the salt. Bring to a boil over high heat.
2. Reduce heat; simmer 8 to 10 minutes or until tender. Drain and place in a large serving bowl. Cover to keep hot.
3. Meanwhile, cook bacon until crisp in large skillet. Remove bacon from skillet. Reserve 2 tablespoons bacon drippings in skillet.
4. Add flour to cooled drippings; cook and stir over medium-low heat until bubbly. Remove from heat.
5. In small bowl, combine brown sugar, water, vinegar and mustard; mix well. Gradually stir into bacon drippings mixture.
6. Add the hot bacon dressing mixture to cooked sprouts in the bowl; toss gently. Crumble the cooked bacon over the Brussels sprouts then sprinkle with pecans.
7. Salt and pepper to taste.
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