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.
This post was posted in Archives, Vegetable dishes