Brussels Sprouts with Bacon, Cranberries and Pecans

by Brennans Market Admin

Serving Size: Serves 4


1 pound Brussels Sprouts (cleaned, blanched, drained, and quartered)

2 slices bacon, cut into 1/2 inch slices

1 shallot, diced

salt and pepper, to taste

2 Tablespoons dried cranberries

2 Tablespoons pecans, chopped

Adapted From:

Blanch the Brussels sprouts in boiling salted water for about 8 minutes or until they are just tender. Take care not to over cook. Drain and cut into quarters.

Cook bacon in a pan and set aside reserving 1 tablespoon of bacon grease. Add shallots to the pan and saute in bacon grease until tender, about 3-5 minutes. Add the Brussels sprouts to the pan, season with salt and pepper, and saute for about a minute.

Remove from heat and mix in cranberries and pecans.