Nutty Brussells Sprouts Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Yield: 8 servings Ingredients: 1 pound Brussels sprouts 1 shallot 1 tablespoons olive oil 2 cloves garlic - minced, grated, or put through a press 1 teaspoon prepared mustard (either yellow or brown) Salt and pepper 1/3 cup chopped roasted pecans or hazelnuts (not salted! I toast mine in a skillet after chopping) 4 strips of bacon (I use thick-sliced), cooked crisp and crumbled Preparation: 1. Mince the shallot (I use a food processor since Im getting it out anyway), and saute it in the olive oil over low-medium heat, until soft, 4-6 minutes. 2. Meanwhile, cut the brown stem-ends off of the Brussels sprouts, then cut them in half and shred them in the food processor, using either the shredder/slicer blade or the S-blade. 3. When the shallot is done, make a space in the pan for a little more oil and the garlic. Cook the garlic for about a minute, until fragrant. Then mix the garlic and shallot together, turn the heat up to medium-high, and add the shredded Brussels sprouts. 4. Saute the mixture for 2-3 minutes, moving it around the pan fairly rapidly. When its just beginning to cook down, make a space in the bottom of the pan and add a little water and the mustard. Stir the mustard into the vegetables along with salt and pepper (it needs a decent amount of salt, in my opinion, but dont add too much because there is bacon coming). Stir for another minute or so. 5. Mix the nuts and the bacon into the mixture. Turn off heat. Taste, and adjust seasonings. If you like, drizzle a little lemon juice over the top, which brightens the flavors a bit.
Posted on: Mon, 25 Nov 2013 13:22:26 +0000
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