I wanted to get the real scoop on Brussels Sprouts this week. They have been gracing the restaurant scene for quite sometime and there are lots of delicious variations out there. I also wanted to find out why they are so good for me?
Brussels Sprouts are very high in Vitamin K. Never heard of it? Vitamin K is sometimes referred to as “the forgotten vitamin” because its major benefits are often overlooked. Vitamin K plays an important role in blood clotting, building strong bones, and preventing heart disease.
Ok, that’s about as M.D.–ish as I’m going to get. The other thing to know about these sprouts is that if made properly, they taste nothing like the boiled kind you had growing up. My favorite is sautéing. This way the sprouts can caramelize a whole bunch, which really brings out the sweetness and delicate nutty flavor.
So with little effort here, you can have a restaurant quality side dish at home.
Always quarter your sprouts so all the pieces can get caramelized.
Make sure your pan is big enough to hold sprouts in a single layer.
Winter Sides---Brussels Sprouts With Bacon, Shallots and Pecans
Author: Tonja Engen
- 5 slices cooked bacon, chopped
- ½ cup sliced shallots
- 1 pound Brussels sprouts, trimmed and quartered
- 2 Tbls. Balsamic vinegar
- ½ cup chicken broth
- ¼ cup chopped pecans
- 1 tsp. salt
- ½ teaspoon freshly ground black pepper
- Heat a large nonstick skillet over medium-high heat. Add bacon, and sauté for 5-7 minutes or until bacon begins to brown. Remove the bacon from pan with a slotted spoon, reserving 1 tablespoon drippings in pan. Chop bacon and set aside.
- Return pan to medium-high heat, stir in shallots and Brussels sprouts; sauté 8-10 minutes, stirring frequently. Season to taste. Add the bacon and chicken broth and bring to a boil. Cook for 2 minutes or until the broth mostly evaporates and the sprouts are crisp yet tender, stirring occasionally.
- Add balsamic vinegar and reduce for another 2 minutes. Remove from heat; stir in chopped pecans.
- Serve immediately.