Bacon-Pecan Brussels Sprouts Saute with Champagne Grapes
(from largomason’s recipe box)
Source: stickygooeycreamychewy.blogspot.com
Ingredients
- 1 tablespoon olive oil
- 6 slices bacon
- 1 large or 2 small shallots, diced
- 1/2-1 cup pecan pieces, depending upon how much you like pecans
- 1 tablespoon sugar
- 1/4 cup apple cider vinegar
- 1 pound fresh Brussels sprouts, sliced very thinly and rinsed
- 1/2 teaspoon kosher salt
- 1 cup champagne grapes, rinsed
Directions
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Preheat large sauté pan or skillet on medium-high heat. Add olive oil.
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Cut bacon into 1/2-inch pieces and add to pan. Cook 4–5 minutes until bacon just begins to crisp.
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Stir in shallot and pecans. Cook 3–4 minutes, stirring often until bacon is fully crisped.
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Stir in sugar and vinegar. Add Brussels sprouts and salt. Cook, stirring often, until vinegar is reduced and sprouts are done to desired tenderness.
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Add grapes and saute for just another minute or two more.