Brussels sprouts with Bacon and Pecans

Karen Druker

The secret is not overcooking.

  • 1 ½ Lbs.  fresh or frozen Brussels Sprouts
  • 4 slices bacon
  • 1 t. flour
  • 1T. brown sugar
  • 1T.water
  • 1 T. cider vinegar
  • 1 T. water
  • 1 t. Dijon mustard
  • ¼ C. chopped pecans

Steam fresh or frozen sprouts in an inch of water for 8 minutes. While sprouts are cooking, cook bacon until crisp. Save 2 T. of the drippings. Add flour to the drippings, cook and stir until bubbly. In a small bowl, combine brown sugar, water, vinegar and mustard; mix well. Gradually stir in drippings mixture. Drain sprouts. Place in serving bowl. Add hot bacon dressing, and toss. Crumble bacon over sprouts. Sprinkle with pecans.

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