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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Brussels Sprouts with Molasses, Bacon & Pecans Recipe

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This recipe for Brussels Sprouts with Molasses, Bacon & Pecans is from Great Family Great Food Great Fun!!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 3 slices thick-cut applewood smoked bacon
• 1 1/2 lbs Brussels sprouts, trimmed and halved
• 2 tablespoons butter olive oil as needed
• Kosher salt and freshly ground black pepper
• 2 tablespoons molasses
• 1/3 cup chopped toasted pecans
Directions:
Directions:
In a large sauté pan over medium-low heat, fry the bacon until crisp, turning occasionally. Drain on paper towels then roughly chop. Set aside.
Pour the bacon fat into a small bowl. In the same pan over medium-high heat, add 1 tablespoon bacon fat and 1 tablespoon butter. Warm until the butter is melted. Add half the Brussels sprouts, cut side down and in an even layer, and sear without stirring until well browned about 3 minutes. Transfer to a bowl. Add another tablespoon bacon fat (or olive oil if you don't have enough bacon fat) and the remaining tablespoon butter.

Sear the remaining Brussels sprouts. Return the first batch of sprouts to the pan. Sprinkle with a large pinch of salt, stir, and continue to cook for about 2 minutes. Drizzle the sprouts with the molasses and 1 tablespoon water. Reduce the heat to medium and cook stirring frequently to coat the sprouts just until the sprouts are tender, about 5 minutes. Add the pecans and the reserve bacon and stir to combine and glaze with the molasses. Season with salt and pepper to taste and serve at once.
Number Of Servings:
Number Of Servings:
6 Servings

 

 

 

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