Shredded Brussels Sprouts with Bacon and Pecans

Name: Shredded Brussels Sprouts with Bacon and Pecans
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 serving
Ingredients: 1/2 lb. thick sliced bacon; 2 lbs. Brussels sprouts; 1 teaspoon Course kosher salt; 2/3 cup pecans; 3 garlic cloves; 1 teaspoon fresh thyme; 3 tablespoons maple syrup; 1-2 tablespoons lemon juice

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Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
8
Course
Side Dish, Others
Cuisine
American, gluten-free

Shredded Brussels Sprouts with Bacon and Pecans

Liam King

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

1/2 lb. thick sliced bacon or pancetta, cut in 1/4-inch lardons
2 lbs. Brussels sprouts trimmed and shredded
1 teaspoon Course kosher salt
2/3 cup pecans or walnuts, toasted, roughly chopped
3 garlic cloves minced
1 teaspoon fresh thyme chopped
3 tablespoons maple syrup grade B, if you can find it
1-2 tablespoons lemon juice

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Instructions

In a large sauté pan or cast-iron skillet, render the bacon over medium heat until they are crispy and brown. Remove the bacon to a paper-towel-lined plate with a slotted spoon, leaving the rendered fat in the pan.
Toss the sprouts in the pan, season with a pinch of kosher salt, and cook in the bacon fat over medium heat until they soften and begin to brown in spots, about 4-6 minutes. Sprinkle in the garlic and thyme, and cook for another 3 minutes. Season to taste with salt and pepper. Add the nuts and the reserved bacon, pour in the maple syrup, and give a squeeze of lemon juice. Serve warm or at room temperature.