Growing up, I was not a fan of brussels sprouts. Now I can’t get enough of them. They are packed with protein, dietary fiber, vitamins, minerals and antioxidants. They also full of flavor. They make a colorful addition to the holiday table too.
Brussels Spouts with Bacon and Pecans
- 2 slices thick-cut bacon, cut into 1/2-inch wide strips
- 2 shallots, sliced
- 2 cloves of garlic, cut in half
- 1 1/2 pounds Brussels sprouts, halved
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/2 -3/4 cup toasted pecans of walnuts, chopped
- 1 tablespoon fresh thyme, chopped
Preheat the oven to 400°F.
Cook bacon in a large oven-proof skillet over medium heat until crispy. Remove bacon with a slotted spoon to a paper-towel-lined plate. Add sprouts, garlic, shallots, salt and pepper to the skillet with bacon grease (see cook’s Note) and toss until combined, cook for just about 1-2 minutes longer. Place skillet in the oven and roast until sprouts are deep golden brown, crispy outside and tender inside, 25 to 30 minutes, stirring occasionally. Transfer to a serving dish and toss with bacon, nuts and thyme.
Cook’s Note: I used turkey bacon and so there is VERY little grease. Therefore, I add about a tablespoon of olive oil to the pan before I add the sprouts.
Per Serving:150 calories (70 from fat), 8g total fat, 1g saturated fat, 5mg cholesterol, 170mg sodium, 15g carbohydrate (6g dietary fiber, 4g sugar), 7g protein