Braised Brussels Sprouts with Bacon and Pecans
By America's Test KitchenPublished on March 1, 2012
Yield
Serves 8 to 10
Ingredients
8 strips bacon, chopped2 large shallots, chopped fine2 cloves garlic, minced2 pounds fresh Brussels sprouts, trimmed and halved through stem ends1 cup low-sodium chicken broth 2 teaspoons minced fresh thyme leaves 4 teaspoons sherry vinegar 2 tablespoons unsalted butter ½ cup pecans, toasted and chopped
Instructions
- Fry bacon in skillet over medium heat until crisp, 8 to 10 minutes. Transfer to paper-towel-lined plate. Pour off excess grease but do not wipe skillet clean.
- Cook shallots in same skillet over medium heat until soft, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Toss Brussels sprouts with shallots and garlic, add broth, and reduce heat to medium-low. Cover and cook, tossing once or twice, until paring knife can be inserted into sprouts without resistance, 13 to 18 minutes.
- Stir in thyme, vinegar, butter, reserved bacon, and salt and pepper to taste. Transfer to serving bowl. Sprinkle pecans on top. Serve immediately.
Yield
Serves 8 to 10Ingredients
8 strips bacon, chopped
2 large shallots, chopped fine
2 cloves garlic, minced
2 pounds fresh Brussels sprouts, trimmed and halved through stem ends
1 cup low-sodium chicken broth
2 teaspoons minced fresh thyme leaves
4 teaspoons sherry vinegar
2 tablespoons unsalted butter
½ cup pecans, toasted and chopped
Ingredients
8 strips bacon, chopped
2 large shallots, chopped fine
2 cloves garlic, minced
2 pounds fresh Brussels sprouts, trimmed and halved through stem ends
1 cup low-sodium chicken broth
2 teaspoons minced fresh thyme leaves
4 teaspoons sherry vinegar
2 tablespoons unsalted butter
½ cup pecans, toasted and chopped
Ingredients
8 strips bacon, chopped
2 large shallots, chopped fine
2 cloves garlic, minced
2 pounds fresh Brussels sprouts, trimmed and halved through stem ends
1 cup low-sodium chicken broth
2 teaspoons minced fresh thyme leaves
4 teaspoons sherry vinegar
2 tablespoons unsalted butter
½ cup pecans, toasted and chopped
Why This Recipe Works
Our recipe for Braised Brussels Sprouts with Bacon and Pecans combines the assertive flavor of the vegetable with smoky bacon and bittersweet pecans. We braised the Brussels sprouts until just tender by partially covering them with broth, then simmering them until they were easily pierced with a knife. Smoky bacon, sweet pecans, aromatic shallots, and garlic were the perfect complements to the braised Brussels sprouts.
Instructions
- Fry bacon in skillet over medium heat until crisp, 8 to 10 minutes. Transfer to paper-towel-lined plate. Pour off excess grease but do not wipe skillet clean.
- Cook shallots in same skillet over medium heat until soft, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Toss Brussels sprouts with shallots and garlic, add broth, and reduce heat to medium-low. Cover and cook, tossing once or twice, until paring knife can be inserted into sprouts without resistance, 13 to 18 minutes.
- Stir in thyme, vinegar, butter, reserved bacon, and salt and pepper to taste. Transfer to serving bowl. Sprinkle pecans on top. Serve immediately.
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