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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bacon-Pecan Brussels Sprouts Recipe

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This recipe for Bacon-Pecan Brussels Sprouts is from Kelly Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. fresh Brussels Sprouts, rinsed
4 slices bacon
1 shallot, rinsed
1/2 cup pecan pieces
1 Tbsp. sugar
2 Tbsp. white vinegar
1/4 tsp. Kosher salt
Directions:
Directions:
Peel any blemished leaves from sprouts and discard. Trim stems from bottom of sprouts, cut sprouts in half, and then slice thinly; set aside.
Preheat large sauce pan on medium heat 2-3 minutes. Cut bacon into1/2 inch pieces (easy to do with kitchen shears) and add to pan. Cook 4-5 minutes, stirring often, or until bacon just begins to crisp. Meanwhile, chop shallot and stir in shallot and pecans; cook 3-4 minutes, stirring often, or until bacon is fully crisped. Stir in sugar and vinegar; add sprouts and salt. Cook 3-4 minutes, stirring often, or until desired tenderness.

 

 

 

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