Since Thanksgiving is next week, I thought I’d share one of my favorite side dishes – sauteed brussels sprouts. And don’t make that face, they’re really quite delicious. My son – The Artist Formerly Known As The Pickiest Eater On The Planet devours them!
- 1/4 cup pecans
- 3 strips bacon, cooked
- kosher salt
- 1 1/2 lbs. brussels sprouts, trimmed
- 3 tablespoons butter
- 1 tablespoon olive oil or bacon fat
- 2 cloves garlic, finely minced
- 1 small yellow onion, chopped fine
- fresh ground pepper
1. Preheat oven to 400º. Arrange bacon strips on a baking sheet and place in oven immediately. Bake for 10 minutes until crisp. When oven comes to temperature, spread pecans out on another baking sheet and toast for 5 to 8 minutes. Keep an eye on them so they don’t burn!
2. In a medium sized sauce pan, bring water to a boil, adding a healthy pinch or two of kosher salt. Trim brussels sprouts and remove a few of the outer leaves. Add to boiling water and cook for 5 minutes, drain. Give them a quick rinse with cold water, to make them easier to handle, then slice in half lengthwise.
3. In a medium saute pan, melt butter and olive oil (or bacon fat), add the onions, stirring frequently until they’re translucent. Toss in the garlic and the brussels sprouts and sautee them for about 5 minutes, then add the pecans and crumbled bacon. Season with salt and fresh ground pepper. Serves 4 to 6.