Post by Loupy on Nov 9, 2017 20:15:26 GMT -7
BACON PECAN BALSAMIC BRUSSELS SPROUTS
From: Becky Hardin @ www.thecookierookie.com/bacon-pecan-balsamic-brussels-sprouts/
These CRUNCHY BACON PECAN BALSAMIC BRUSSELS SPROUTS are the ultimate way to eat veggies this Thanksgiving. Everyone (even the kids) loves brussels sprouts when they’re cooked with this much flavor.
Cook time: 30 min
Total time: 30 min
Serves: 4
Ingredients:
¼ cup pecans
4 slices bacon, cut into ¼” small strips
1 pound Brussels sprouts; stems & outer loose leaves removed.
2 tablespoons extra virgin olive oil
1/4 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes, optional
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
Instructions
Heat oven to 350°F and line a baking sheet with foil.
Place pecans on prepared baking sheet and bake until fragrant and a little darker in color, approximately 3-5 minutes.
Watch closely so they don’t burn.
When done, transfer pecans to a heat-resistant bowl to cool and increase oven temperature to 425°F.
While pecans are toasting, cook the bacon pieces, over medium heat, in a medium-size skillet.
Fry the bacon until crisp, then transfer bacon pieces to a bowl.
Keep the bacon fat/drippings.
In a medium mixing bowl, combine Brussels sprouts, bacon fat, olive oil, salt, pepper and red pepper flakes.
Spread the Brussels sprouts onto the same foil-lined baking sheet used for the pecans.
Roast the sprouts 10 minutes or just until tender.
In a small bowl, whisk together the balsamic vinegar and maple syrup and pour the mixture over the Brussels sprouts.
Toss lightly to coat the sprouts evenly, and place back in the oven for 5-8 minutes until caramelized.
Do not allow the sprouts to burn.
Transfer baking sheet to a cooling rack, season to taste (if needed).
When ready to serve, sprinkle the sprouts with toasted pecans and crispy bacon.
This dish is delicious hot or room temperature.
Enjoy!
From: Becky Hardin @ www.thecookierookie.com/bacon-pecan-balsamic-brussels-sprouts/
These CRUNCHY BACON PECAN BALSAMIC BRUSSELS SPROUTS are the ultimate way to eat veggies this Thanksgiving. Everyone (even the kids) loves brussels sprouts when they’re cooked with this much flavor.
Cook time: 30 min
Total time: 30 min
Serves: 4
Ingredients:
¼ cup pecans
4 slices bacon, cut into ¼” small strips
1 pound Brussels sprouts; stems & outer loose leaves removed.
2 tablespoons extra virgin olive oil
1/4 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1/8 teaspoon red pepper flakes, optional
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
Instructions
Heat oven to 350°F and line a baking sheet with foil.
Place pecans on prepared baking sheet and bake until fragrant and a little darker in color, approximately 3-5 minutes.
Watch closely so they don’t burn.
When done, transfer pecans to a heat-resistant bowl to cool and increase oven temperature to 425°F.
While pecans are toasting, cook the bacon pieces, over medium heat, in a medium-size skillet.
Fry the bacon until crisp, then transfer bacon pieces to a bowl.
Keep the bacon fat/drippings.
In a medium mixing bowl, combine Brussels sprouts, bacon fat, olive oil, salt, pepper and red pepper flakes.
Spread the Brussels sprouts onto the same foil-lined baking sheet used for the pecans.
Roast the sprouts 10 minutes or just until tender.
In a small bowl, whisk together the balsamic vinegar and maple syrup and pour the mixture over the Brussels sprouts.
Toss lightly to coat the sprouts evenly, and place back in the oven for 5-8 minutes until caramelized.
Do not allow the sprouts to burn.
Transfer baking sheet to a cooling rack, season to taste (if needed).
When ready to serve, sprinkle the sprouts with toasted pecans and crispy bacon.
This dish is delicious hot or room temperature.
Enjoy!
