Thursday, February 4, 2016

Bacon, Brussel Sprouts and Pecans!

 Brussel Sprouts with Bacon and Pecans

Last minute invitation to dinner yesterday (actually Marash Girl invited herself to dinner) found Marash Girl confronting a vegetable she had always thought she hated, but her friend changed that prejudice in a hurry.  How?  She combined brussel sprouts with Marash Girl's favorites: bacon and pecans. 
Here's how to do it.

Prepare bacon on stove top until crisp.  Pour off most of the bacon fat and with what's remaining, stir fry the (already trimmed, cleaned and rinsed) brussel sprouts with shelled pecans. (She was going to saute onions first in the bacon fat, but having no onions or scallions, she proceeded . . .)  Add white wine. Bring to a boil. Turn off heat. Place pan in oven and bake at 350 degrees Fahrenheit for 15 minutes.  Remove pan from oven, add bacon bits, stir up, and serve.  Delicious (even if you hate brussel sprouts)!


Post a Comment