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Roasted Brussels Sprouts with Bacon and Pecans
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- 2 ounces bacon lardons
- 1/2 cup pecans, roughly chopped
- 1 pound 5 ounces Brussels sprouts
- Salt and freshly ground black pepper
- 1 tablespoon balsamic vinegar
Set the braiser over medium heat. Add the bacon lardons and the pecans. Cook 4 minutes or until bacon is crisp. Remove the bacon and pecans from the braiser.
Add the sprouts to the braiser, and season with salt and pepper.
Put the braiser in the oven and roast the sprouts 20 – 30 minutes until they start to brown and become tender, but before they lose some of their bite. Stir halfway through the cooking time.
Add the bacon and pecans, and return to the oven to heat through for 2 – 3 minutes.
Drizzle with the balsamic vinegar and toss to combine.