Brussels Sprouts with Bacon and Pecan Nuts2014-09-17
- Servings : 4
- Prep Time : 2m
- Cook Time : 3m
- Ready In : 5m
Brussels Sprouts with Bacon and Pecan nuts.
- 500 grams brussels sprouts, washed
- 200 grams streaky bacon
- 1 red onion, chopped
- 200 grams pecan nuts, roughly chopped
- 1/2 cup(s) chicken stock
- Salt and pepper to taste
Put a large pot of salty water on the stove to boil. While the water is heating, cut and discard the hard tip of the stem side of the Brussels sprouts.
Cut the bacon into pieces about 1/4 inch wide and put them in a frying pan over medium heat.
Once the water is boiling, add all the brussels sprouts and boil them for 2 minutes. While the sprouts are boiling, get a large bowl of ice water ready. Transfer the brussels sprouts to the ice water (this will shock them vibrant green and stop the cooking) and chill thoroughly. Move to a colander to drain.
When the bacon is browned, remove with a slotted spoon and set aside. Turn up the heat to high, add the red onions. Cook until the onions begin to brown, add back the bacon. Add the pecan nuts and brussels sprouts to the pan with the bacon and onions. Add the chicken stock and toss to combine. Season with salt and pepper. Cook over high heat for an additional 2-3 minutes. Keep warm and squeeze a little lemon juice over the sprouts right before you eat them.