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

Ingredients: 

• 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

Directions: 

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.

Nutritional Info:

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

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