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Brussels Sprouts with Crispy Bacon, Toasted Pecan & Balsamic Reduction Recipe

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This recipe for Brussels Sprouts with Crispy Bacon, Toasted Pecan & Balsamic Reduction is from Marie Elena & Jim's Family Cookbook, 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:  
1 lb thick-cut bacon
2 lbs Brussels sprouts, trimmed & halved through the stem
2 Tbsp extra virgin olive oil
1 tsp kosher salt
½ tsp freshly ground black pepper
3 Tbsp unsalted butter
2 cups coarsely chopped pecans
1 Tbsp lightly packed light brown sugar
1 tsp garlic salt
Balsamic Reduction to taste (recipe follows)
Balsamic Reduction:
1 cup balsamic vinegar
Directions:
Directions:
Preheat oven to 400°.
Arrange bacon slices on 1-2 separate baking sheets. Bake until crispy, about 20 minutes. Line another baking sheet with paper towels; transfer bacon to paper towels to drain. Chop crosswise; set aside.
Meanwhile, toss Brussels sprouts with olive oil, salt & pepper. Arrange on rimmed baking sheet cut sides down. Roast until browned and edges are crisp, about 30 minutes, shaking pan occasionally.
In large sauté pan or skillet, melt butter over medium heat. Add pecans, brown sugar & garlic salt; cook, stirring frequently, until toasted, about 5 minutes. Remove from heat; set aside.
Transfer Brussels sprouts to large serving bowl. Drizzle balsamic reduction over top; sprinkle with pecans & bacon.
In small saucepan, bring balsamic to a simmer over medium heat. Simmer until reduced to 4Tbsp, about 30 minutes. Pay attention as reduction gets closer to targeted amount, as it can go quickly toward the end and will burn if it gets too low. Remove from heat and let cool. Store in tightly covered container at room temp if using on same day it’s made, or store in refrigerator up to 2 weeks. Bring to room tempe before using to make it easier to drizzle.

 

 

 

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