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Recipes

Braised Brussels Sprouts with Bacon and Pecans

You either love or hate the assertive flavor of Brussels sprouts. We love them, especially when paired with smoky bacon and bittersweet pecans. Most Brussels sprouts recipes steam them until mushy, or boil them until utterly devoid of flavor. We wanted to find a cooking method in which the crisp texture and big flavor of the sprouts is preserved. Here’s what we discovered:

Test Kitchen Discoveries

Braise the Brussels sprouts so that they become tender, but not mushy. Braising involves partially covering the Brussels sprouts with broth, then simmering them slow and steady until easily pierced with a knife.
The combination of smoky bacon and sweet pecans tempers the bitterness of the sprouts. Fry aromatic shallots and garlic in the same pan in which the bacon is rendered so that they pick up the smoky flavor.

Braised Brussels Sprouts with Bacon and Pecans

Serves 8 to 10

8	strips bacon , chopped
2	large shallots , chopped fine
2	cloves garlic , minced
2	pounds fresh Brussels sprouts , trimmed and halved through stem ends
1	cup low-sodium chicken broth
2	teaspoons minced fresh thyme leaves
4	teaspoons sherry vinegar
2	tablespoons unsalted butter
1/2	cup pecans , toasted and chopped

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.