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Donal Skehan
Smoked Bacon & Pecan Brussel Sprouts | DonalSkehan.com, Guaranteed to convert even the most determined sprout haters!
  • christmas

Smoked Bacon & Pecan Brussel Sprouts

December 11

This is a great way to ensure that your brussel sprouts retain the perfect bite. They can be cooked and refreshed a few hours in advance, which guarantees no more soggy, lifeless specimens.

  • time 20 mins
  • serves Serves 10
  • video
Method
  1. Trim the brussel sprouts and blanch in a pan of boiling salted water for 6-8 minutes until just tender. Check by piercing with the tip of a sharp knife. Drain and cool quickly under cold running water, then cut each one in half.
  2. TOP TIP

    The blanched sprouts can now be put into a large zip-lock bag and kept in the fridge until needed.
  3. When almost ready to serve, heat the butter in a sauté pan and sauté the bacon until crisp and golden. Add the pecan halves to the same pan and sauté for a couple of minutes until lightly toasted and sizzling.
  4. Add the butter to the sauté pan and tip in the blanched Brussel sprouts, then sauté over a medium heat until warmed through. Season to taste and tip in the bacon and pecans and toss again briefly, then tip into a warmed serving bowl. Cover with foil and keep warm in a low oven until needed.

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Ingredients

2.1 lbs Brussel sprouts

4 rindless smoked streaky bacon rashers

1/4 cup of pecan halves, roughly chopped

A good knob of butter

Sea salt and freshly ground black pepper

1kg Brussel sprouts

4 rindless smoked streaky bacon rashers

25g pecan halves, roughly chopped

A good knob of butter

Sea salt and freshly ground black pepper

You'll Need

Large saucepan

Frying pan

 

3.4
(5)
photo
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