Brussels sprouts ~ in my book, an underrated vegetable that bring you awesome goodness beyond the holiday seasons. Famously paired with the salty, cured and crispy goodness on bacon, this recipe for Pecan & Bacon Dijon Brussels sprouts sticks to the sprout ~ bacon pairing.
Adding the crunchy texture or chopped pecans, sweet bites of dried cranberries and the zing of a little Dijon mustard and splash of white wine, this side dish is definitely great enough in presentation and taste, to be one of the main attractions.
Pecan & Bacon Dijon Brussels Sprouts
1 small onion – sliced
2 lbs of fresh Brussels sprouts – take ends off and quatered
1 lb of bacon – diced and fried until crispy
1 teaspoon of red pepper flakes
1/2 teaspoon of Kosher salt
1.5 Tablespoons of Dijon mustard
1/2 cup of chopped pecans
1/2 cup of dried cranberries
2 Tablespoons of white wine
1 Tablespoon of red wine vingar
Fry the bacon in a large saute pan and set aside.
Take the bacon grease out of the pan, leaving about 2-3 tablespoons in the pan for the recipe.
Turn the heat to medium-high and saute the onions for about 3 minutes, until tender. Add the quartered Brussels sprouts and turn the heat to high. Add salt and red pepper flakes and cook the sprouts for about 5 minutes, until the sprouts start to turn brown in the edges.
Turn the heat down to medium and add the Dijon mustard, pecans and dried cranberries. Gently toss together and incorporate the Dijon mustard in with the rest of the ingredients.
Add the bacon and toss, then add the white wine and vinegar and toss gently.
This is an original recipe by Johanna M. Cook, Momma Cuisine – Great Everyday Meals.