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.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Side Dish, Thanksgiving sides
Cuisine: American
Keyword: vegetable
Servings: 8
Author: Emily Clifton
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Ingredients
1/2lb.thick sliced baconor pancetta, cut in 1/4-inch lardons
2lbs.Brussels sproutstrimmed and shredded
1teaspooncourse kosher salt
2/3cuppecansor walnuts, toasted, roughly chopped
3garlic clovesminced
1teaspoonfresh thymechopped
3tablespoonsmaple syrupgrade B, if you can find it
1-2tablespoonslemon 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.