While main courses usually grab the most attention at mealtime, Michael Ott, Director of Dining at Breeze Park Senior Living Community in Weldon Spring, Missouri, argues that the sides are worthy of the spotlight, too. Here, Michael shares one of his favorite side dishes – Brussel sprouts with bacon and toasted pecans.
By blanching fresh Brussel sprouts, then cooking them with bacon, and topping with pecans, this dish provides a delicious savory and smoky flavor with a bit of crunch. These are a crowd pleaser amongst residents and a great addition to any dinner.
2 pounds Brussel Sprouts
4 Strips Bacon
¼ Cup Pecan Pieces
4 Tablespoons Butter
Salt & Pepper to Taste
- Trim and wash Brussel Sprouts
- Blanch Brussel Sprouts in salted water until almost done.
- Shock by plunging into ice water. Allow to cool for 10 minutes in water.
- Drain well and store in zip-lock bag for later.
- Toast pecans in dry oven – Air cool and store in sealed container for later.
- Cut up bacon slices and hold for later.
- In a large skillet, brown the bacon pieces until just crisp. Remove bacon from pan.
- Add Brussel Sprouts to bacon fat and 2 Tablespoons butter.
- Sautee until warm through.
- Season with Salt & Pepper o taste.
- Add bacon back to pan and toss well.
- Add remaining 2 Tablespoons butter and toss well.
- Pour into serving bowl and garnish with the toasted pecans.
Happy Thanksgiving from Lutheran Senior Services!