Updated Tuesday, October 11th, 2011
Total Time: 25
Yield: 10 servings
Few fall ingredient combinations are more delicious than Brussels sprouts, bacon, and something from the onion family. This dish proves that this humble vegetable is one of nature's great pleasures, and it's always a favorite at Apple Street Farm.
Preheat oven to 400°. On the stovetop, preheat a large (14-inch) oven-safe skillet on medium setting.
Cook bacon in preheated skillet, stirring often, until it begins to brown and fat has rendered, 6-8 minutes. Add Brussels sprouts, shallots, salt, and pepper, and stir. Vegetables should look rather glossy, not dry. If bacon hasn't provided enough fat, add an extra tablespoon of olive oil or other vegetable oil. Cook, stirring continuously, until Brussels sprouts begin to turn golden, about 5 minutes.
Stir in pecans and transfer pan to preheated oven. Cook until vegetables are tender, 15-20 minutes. Remove pan from oven; add wine and rosemary, stirring to pick up any browned bits from the bottom of the pan. Serve warm.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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