Braised Brussels Sprouts with Bacon and Pecans
(from 226-2tone’s recipe box)
Serves 8 to 10
Source: Cook's Country December/January 2006 (from RecipeThing user Bethany)
Categories: Vegetables
Ingredients
- 8 strips bacon, chopped
- 2 large shallots, chopped fine
- 2 cloves garlic, minced
- 2 pounds fresh Brussels sprouts, trimmed and halved through stem ends
- 1 cup low-sodium chicken broth
- 2 teaspoons minced fresh thyme leaves
- 4 teaspoons sherry vinegar
- 2 tablespoons unsalted butter
- 1/2 cup pecans, toasted and chopped
Directions
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Fry bacon in skillet over medium heat until crisp, 8 to 10 minutes. Transfer to paper-towel-lined plate. Pour off excess grease but do not wipe skillet clean.
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Cook shallots in same skillet over medium heat until soft, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds.
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Toss Brussels sprouts with shallots and garlic, add broth, and reduce heat to medium-low. Cover and cook, tossing once or twice, until paring knife can be inserted into sprouts without resistance, 13 to 18 minutes.
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Stir in thyme, vinegar, butter, reserved bacon, and salt and pepper to taste. Transfer to serving bowl. Sprinkle pecans on top. Serve immediately.