Roasted Brussels sprouts tossed with crispy bacon and toasted pecans.

Ingredients

  • 2 pounds Brussels sprouts, base and outer leaves trimmed, slit an “X” in base core
  • 4 tablespoons unsalted butter
  • 6-8 slices of bacon
  • 1/4 cup thinly sliced shallots/onions
  • 2 tablespoons minced garlic
  • 3/4 cup roughly chopped pecans
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup finely grated Parmesan

Steps

  1. Fill a large saucepan with water, add a pinch of salt, and bring to a boil.
  2. Add the Brussels sprouts and cook them for about 6 minutes.
  3. Remove the sprouts from the heat, drain, and then chill them in the refrigerator.
  4. Slice the sprouts in half when they have cooled.
  5. Preheat oven to 375 degrees and toast pecans until lightly brown and fragrant. Set aside.
  6. In a large skillet, brown bacon until crispy. Remove from skillet and drain all but approx. 2 tablespoons of bacon drippings.
  7. Melt 2 tablespoons of the butter over medium-high heat.
  8. Add the shallots/onions and garlic, and cook for 1 minute.
  9. Add the sprouts in 1 layer and cook until golden brown, about 5 minutes. Remove from the pan.
  10. Add the remaining 2 tablespoons of butter and when melted, add the pecans and cook, stirring, until golden and fragrant, about 2 minutes.
  11. Add the lemon juice, salt, pepper, and sprouts, and stir well to coat and warm through.
  12. Transfer to a serving bowl and sprinkle with the Parmesan. Serve immediately.