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.