Brussels Sprouts with Bacon, Cranberries and Pecans
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: Closetcooking.com
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.