Pan-Roasted Brussels Sprouts
This recipe comes courtesy of Iron Chef Michael Symon, and has quickly become a Thanksgiving tradition for me. This will turn anyone into a lover of Brussels Sprouts…well, maybe not vegetarians.
Brussels Sprouts
- 1 lb brussels sprouts, quartered and blanched
- 1/4 lb smoked bacon, large dice (I prefer Niman Ranch, or other high-quality bacon)
- 1 clove garlic, minced
- 1 shallot, minced
- 1/2 cup pecans, chopped
- 2 tbl grain mustard
- 4 oz chicken stock
- 1 lemon, juiced
- 2 tbl butter
- 1 tbl chopped flat leaf parsley
Heat half the butter over medium heat. Caramelize sprouts for 3 minutes, set aside. In separate pan, crisp bacon for 3 minutes and add pecans, garlic and shallots. Continue to cook over medium heat for 1 minute. Deglaze plan with chicken stock and lemon juice. Whisk in butter, mustard and parsley. Toss in cooked sprouts and serve.
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