FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

 You are here > Home > Recipes

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

See also:  Brussels Sprouts Cooking Tips ; Brussels Sprouts Article

BRUSSELS SPROUTS SAUTEED WITH PECANS AND SHALLOTS

 

Food Synergy
by Elaine Magee MPH, RD
I wish I could take credit for dreaming up this side dish, but I saw something like it in a deli and reproduced a light version at home. It features Brussels sprouts dressed up with sauteed sliced shallots, minced garlic, toasted pecans, and bacon bits.
This dish packs the synergy of a cruciferous vegetable plus a little smart fat from canola oil and the phytochemicals in onions and nuts.
Makes 8 servings


Ingredients

    • 8 cups Brussels sprouts, trimmed and halved
    • 4 slices turkey bacon
    • 1 tablespoon canola oil
    • 1 cup sliced shallots
    • 1 teaspoon minced garlic
    • 3/4 cup pecan pieces, lightly toasted in a nonstick skillet
    • 2 teaspoons brown sugar
    • Salt and ground pepper (optional)
     

Directions

Steam the Brussels sprouts by microwaving on high in a covered dish with a few tablespoons of water for 6 minutes, or until just barely tender. Drain and set aside.

Meanwhile, in a large nonstick skillet coated with canola-oil cooking spray, cook the bacon over medium-high heat, flipping often, until crisp. Cool on a paper towel, then chop into small pieces. Set aside.

Add the oil to the same pan and heat over medium-high heat. Add the shallots and cook, stirring frequently, for 2 minutes. Add the garlic and cook for 1 to 2 minutes more, or until the shallots are golden. Stir in the Brussels sprouts and cook for 1 to 2 minutes, or until the sprouts begin to brown.

Sprinkle the pecans and sugar over the top and stir to blend. Reduce the heat to medium-low and continue to cook for another minute, stirring occasionally. Add salt and pepper to taste, if desired. Transfer to a serving bowl and sprinkle with the reserved bacon.
 

 

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2015
James T. Ehler and www.FoodReference.com unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  


 

fr-logo-w165

 

 

Popular Pages

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.