For years I have struggled with not eating enough veggies. Like I’m a recovering carbaholic who’s in the process of breaking old habits and learning to love new fresh veggies. This will definitely be one of my new go to’s for sure!🤤🤩
WHAT YOU NEED:
One handful of pecans
4 slices bacon cut into small one inch pieces
1 pound Brussels sprouts; stems & outer loose leaves removed. (You can buy the frozen ones if you choose also)
2 tablespoons oli oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes (optional — I leave these off when cooking for Kenz)
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
STEPS TO TAKE WITH PECANS & BACON:
Heat oven to 350°F and line a baking sheet with foil.
Place pecans on prepared baking sheet and bake until fragrant and a little darker in color, approximately 3-5 minutes. Watch closely so they don’t burn.
When done, transfer pecans to a heat-resistant bowl to cool and increase oven temperature to 425°F.
While pecans are toasting, cook the bacon pieces, over medium heat, in a medium-size skillet. Fry the bacon until crisp, then transfer bacon pieces to a bowl.
Keep the bacon fat/drippings.
NOW TO PREP THE BRUSSELS SPROUTS:
In a medium mixing bowl, combine Brussels sprouts, bacon fat, olive oil, salt, pepper and red pepper flakes.
Spread the Brussels sprouts onto the same foil-lined baking sheet used for the pecans.
Roast the sprouts 20 minutes or just until tender. In a small bowl, whisk together the balsamic vinegar and maple syrup and pour the mixture over the Brussels sprouts along with the bacon.
Toss lightly to coat the sprouts evenly, and place back in the oven for 5-8 minutes until caramelized. Do not allow the sprouts to burn.
Transfer baking sheet to a cooling rack, season to taste (if needed).
When ready to serve, sprinkle the sprouts with toasted pecans.
I hope this becomes a hit in your house like it has in mine! But really... who doesn’t love things paired with delicious bacon!🥓🥰
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