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Garden Recipes
About the Recipe
A hearty heart warming Autumn delight
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Credits: Image credits acknowledged Creative Common license where known
Ingredients
Based on single portion
6 slices thick-cut bacon, cut into 1/2-inch pieces
2-1/2 pounds small Brussels sprouts (fresh, not frozen), ends trimmed, halved lengthwise
8 medium-size shallots, peeled and halved lengthwise
2 teaspoons kosher or sea salt
1 teaspoon freshly ground black pepper
1-2 tablespoons olive or vegetable oil (optional)
1 cup pecan halves
1/2 cup dry white wine or chicken stock
Preparation
Step 1
Preheat oven to 450°F (230°C).
Step 2
In a large, oven-safe skillet over medium heat, cook bacon, stirring often, for 6 to 8 minutes or until it begins to brown.
Step 3
Add brussels sprouts, shallots, salt, and pepper, and stir. If pan looks dry, add olive oil. Cook, stirring continuously, for 5 minutes or until brussels sprouts begin to turn golden.
Step 4
Stir in pecans and transfer pan to preheated oven. Cook for 15 to 20 minutes or until vegetables are tender.
Step 5
Remove from oven, add wine, and stir to pick up any browned bits from the bottom of the pan. Serve warm.
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Note - CAUTION the heated mixtures and cooking pans will be super HOT, please take care.
Enjoy!
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Recipe courtesy of Yankee Magazine at The Old Farmer’s Almanac.
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