Shredded Brussels Sprouts with Bacon and Pecans
This version of shredded brussels sprouts with bacon and pecans might be the perfect Thanksgiving side dish, and can be made ahead to save you T-day stress.
Servings: 8
Ingredients
- 1/2 lb. thick sliced bacon or pancetta, cut in 1/4-inch lardons
- 2 lbs. Brussels sprouts trimmed and shredded
- 1 teaspoon course kosher salt
- 2/3 cup pecans or walnuts, toasted, roughly chopped
- 3 garlic cloves minced
- 1 teaspoon fresh thyme chopped
- 3 tablespoons maple syrup grade B, if you can find it
- 1-2 tablespoons lemon juice
Instructions
- In a large sauté pan or cast-iron skillet, render the bacon over medium heat until they are crispy and brown. Remove the bacon to a paper-towel-lined plate with a slotted spoon, leaving the rendered fat in the pan.
- Toss the sprouts in the pan, season with a pinch of kosher salt, and cook in the bacon fat over medium heat until they soften and begin to brown in spots, about 4-6 minutes. Sprinkle in the garlic and thyme, and cook for another 3 minutes. Season to taste with salt and pepper. Add the nuts and the reserved bacon, pour in the maple syrup, and give a squeeze of lemon juice. Serve warm or at room temperature.
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