Many thanks to Amy Garret and Chef Rob Weyland for introducing me to this delicious recipe. It has proven to be my entree into the tasty world of yet another member of the cruciferous family of veggies (broccoli, cabbage, kale, collard greens).  Yes, alas….I am guilty of being a Brussels sprouts virgin!!!  As such, I’ve had no experience preparing or eating this particular vegetable, until today.  But I’ve received a very special request by my new daughter-in-law, Cheryl who happens to love this accoutrement to her Thanksgiving table, so I am delighted to let you know that my initial reaction is very positive…and I give all the credit to Chef Weyland’s delicious preparation.

Brussels sprouts are actually sprouts growing on a long, thick stem.  They’ve long been popular in Europe, and now are experiencing a renaissance here in the states due, not only to their taste, but to their Vitamin A, C, folic acid and fiber content.  Along with the other members of the cruciferous family, this veggie contains a chemical that helps boost DNA repair in cells as well as block cancerous cell growth.

Since boiling destroys much of it’s nutrition, this simple, easy pan roasting process guarantees that you’ll retain the tender, delicious benefits hidden inside each sprout!  And you are going to love the contrasting dance of flavors on your tongue from the salty, crisp bacon, the crunch of the pecans….all blending with the subtle maple sweetness of the tender sprouts!

Pan Roasted Brussels Sprouts with Bacon & Maple Syrup

thank you Chef Rob Weyland

Ingredients:

• 4 strips of Applegate Farms organic bacon, diced
• 1 stalk of Brussels Sprouts, about 1-2 lbs depending on how small
• 1/2 cup whole pecan halves
• 2-3 Tbl olive oil
• salt & pepper to taste
• 1/2 to 1 tsp maple syrup

Cut the sprouts from the stalk, trim the stem and peel off the outer 1 to 2 layers of leaves.  Cut each sprout in half.

In a large, oven-proof skillet, fry the bacon until crisp and remove.

You can either replace the rendered bacon fat with the olive oil before proceeding…or retain the bacon fat and skip the olive oil.   Either way, you only need 2-3 tablespoons of fat in the skillet. And don’t get rid of the delicious caramelized fond on the bottom of the skillet, as it only adds flavor to the dish.

Place the sprouts,cut side down in the hot fat and pan roast on medium heat for 5 minutes until golden brown on the cut side.  Sprinkle lightly with salt and pepper.

Add pecans to the pan.  Drizzle maple syrup over sprout halves and jiggle pan to coat the sprouts and nuts.

Slip skillet into a 350 degree oven for 10 minutes to tenderize the sprouts.  You can test for doneness by poking with a sharp paring knife or fork.  When it easily pierces the sprout but the veggies are still bright green, they are done to perfection…al dente…still crisp to the bite, but not mushy and grey.

Spoon into serving dish and sprinkle with bacon crisps.