Wonderful little heads of cabbage, Brussels sprouts are named after Brussels, Belgium, where it is believed they were first cultivated. Cooked correctly, they take on a nutty sweetness. To accentuate that, here they are cooked with toasted pecans and dried cranberries balanced with the crisp bite of salty bacon.
Sautéing Brussels sprouts makes it easier not to overcook them -- overcooking causes them to take on a bitter flavor and create a not so pleasant smell. While you can buy them year round, I love buying them in season in the spring and fall when they are sold on the stalk.
Ingredients
- toasted pecans
- bacon
- unsalted butter
- shallot
- fresh Brussels sprouts
- Kosher salt
- reshly ground pepper
- dried cranberries
See recipe card for quantities.
Jump to RecipeInstructions
Heat a large skillet over medium-high heat. Add chopped pecans and cook, stirring continually until the pecans begin to give off a toasted aroma and darken in color, about 2 minutes. Remove and reserve.
Reduce heat to medium and melt 1 Tbsp. butter. Add shallots and saute until softened and translucent. Remove and reserve.
To the same skillet, cook bacon until browned and crisp.
Using a slotted spoon, remove to a paper towel to drain. Leave 2 tsp. of bacon fat in skillet.
Add the remaining 2 Tbsp. butter to the pan. When melted add the Brussels sprouts. When the butter has melted, add the Brussels sprouts, and cook, stirring continually, until tender and brightened in color, about 6 minutes. Add salt and pepper.
Remove skillet from the heat, and stir in cranberries.
Followed by reserved pecans, bacon and shallot.
Stir to combine. Serve immediately.
Considerations
- Substitute dried cranberries with sweet dried cherries
- Bacon: Replace it with crispy pancetta
- Add a pealed and diced apple when sautéing the shallots
- Make it vegetarian -- leave out the bacon
Equipment
I used my Cuisinart food processor to shave the Brussels sprouts. It was purchased in the last century and has never failed me. I suppose it is vintage at this juncture.. I was amused to see that for the 50th anniversary celebrating this revolutionary kitchen phenomenon, Cuisinart has re-issued the original!
- food processor or mandoline
- large skillet
- cutting board/chef's knife
- measuring spoons
- measuring cups
🍽️ Recipe
Brussels Sprouts with Bacon, Pecans and Cranberries
Ingredients
- ½ cup coarsely chopped pecans*
- 3 tablespoons unsalted butter divided
- 1 medium shallot diced
- 3 strips bacon diced
- 1-½ pounds fresh Brussels sprouts rinsed and trimmed and thinly sliced**
- ½ teaspoons kosher salt
- ¼ teaspoons freshly ground pepper
- ¾ cup coarsely chopped dried cranberries
Instructions
- Heat a large skillet over medium-high heat. Add chopped pecans and toast, stirring continually until the pecans begin to give off a toasted aroma and darken in color, about 2 minutes. Remove and reserve.
- Reduce heat to medium and melt 1 Tbsp. butter. Add shallots and sauté until softened and translucent. Remove and reserve.
- To the same skillet, cook bacon until browned and crisp. Using a slotted spoon, remove to a paper towel to drain. Leave 1 Tbsp. of bacon fat in skillet.
- Add the remaining 2 Tbsp. butter to the skillet. When melted add the Brussels sprouts and cook, stirring continually, until tender and brightened in color, about 6 minutes. Add salt and pepper. Remove skillet from the heat, and stir in cranberries, followed by reserved toasted pecans, shallot, and bacon. Stir to combine.
- Serve immediately.
Notes
** Slice the Brussels sprouts using the thinnest slicing disk of a food processor. If you do not have a food processor, you may slice thinly with a knife or a mandoline.
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