New Way To Eat Brussel Sprouts

These are the least  favourite for the majority of people, but this just might change your mind and taste buds. I can but try.

• 3 slices of bacon, diced
• 2-3 tbsp. pure cane syrup
• 30 medium sized Brussel Sprouts, washed, trimmed and cut in half
• 1/2 cup pecans, chopped
• salt and pepper to taste

Saute the bacon for about 3-4 minutes. Tip the pan to make sure the melted fat coats the bottom of the pan.

Place the sprouts cut side down and saute for  6-7 minutes until they get crispy and a light caramel colour. Turn them over and cook a further 6 minutes.

Adde pecans and cook for bout 5 minutes, until they are toasted. Remove from the heat.

Add the cane syrup and toss to make sure all the sprouts are coated.  Sprinkle with a pinch of salt and pepper and serve immediately.

If making ahead, cool completely and store in an airtight container in the refrigerator for no more than 3 days.