Thursday, September 13, 2012

Brussels Sprout Sauté with Bacon, Pecans and Goat Cheese

My parents are in town, and you know what that means...good eats! Here's the side from our first dinner together. 

About 10 large Brussels Sprouts
5 strips of bacon, diced
1 large garlic clove, minced or pressed
¼ cup coarsely chopped pecans
Crumbled goat cheese (about 3 oz or to your liking)
Salt, season to taste
Prepare Brussels Sprouts but removing outer leaves and cutting in half. Steam for about 10 minutes.

Meanwhile, in a frying pan cook diced bacon until crispy. Add steamed Brussels Sprouts, garlic and pecans; toss, coating Brussels Sprouts in bacon grease. Season with salt, to taste.

Serve and top with crumbled goat cheese. Enjoy with grilled fish and garlic bread.

·         Substitute pecans for walnuts or pine nuts
·         Substitute goat cheese for feta cheese

1 comment:

  1. I have been trying to find a brussel sprout recipe that is similar to one I had at a restaurant a while ago. This is by far, the best one I have tried.
    Thank you!