Braised Brussels Sprouts with Bacon and Pecans
INGREDIENTS
8
- strips bacon, chopped
- 2large shallots, chopped fine
- 2cloves garlic, minced
- 2pounds fresh Brussels sprouts, trimmed and halved through stem ends
- 1cup low-sodium chicken broth
- 2teaspoons minced fresh thyme leaves
- 4teaspoons sherry vinegar
- 2tablespoons unsalted butter
- 1/2cup pecans, toasted and chopped
INSTRUCTIONS
- 1. Fry bacon in skillet over medium heat until crisp, 8 to 10 minutes. Transfer to paper-towel-lined plate. Pour off excess grease but do not wipe skillet clean.
- 2. Cook shallots in same skillet over medium heat until soft, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds.
- 3. Toss Brussels sprouts with shallots and garlic, add broth, and reduce heat to medium-low. Cover and cook, tossing once or twice, until paring knife can be inserted into sprouts without resistance, 13 to 18 minutes.
- 4. Stir in thyme, vinegar, butter, reserved bacon, and salt and pepper to taste. Transfer to serving bowl. Sprinkle pecans on top. Serve immediately.
