Shredded Brussels Sprouts with Bacon and Pecans
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0
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
8
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Cuisine
American, gluten-free
Shredded Brussels Sprouts with Bacon and Pecans
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1/2 lb. Bacon or pancetta, cut in 1/4-inch lardons, thick sliced
- 2 lbs. Brussels sprouts trimmed and shredded
- 1 teaspoon kosher salt coarse
- 2/3 cup pecans or walnuts, toasted, roughly chopped
- 3 garlic minced, cloves
- 1 teaspoon thyme chopped, fresh
- 3 tablespoons maple syrup grade B, if you can find it
- 1-2 tablespoons lemon juice
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.
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