Crispy Brussels Sprouts with Bacon and Candied Pecans, from Martis Camp Executive Chef Brett Moseley.
Brussels sprouts are my favorite winter vegetable. They are so diverse and taste great in many different preparations. Many of my friends who hated Brussels sprouts as kids have been converted with this preparation. My family loves them and I hope yours does as well.
Serves 4-6 people
4 cups halved and blanched Brussels sprouts
4 pieces of crispy bacon chopped
½ cup pecans
Blended cooking oil
¼ cup sugar
5 cups of water
Salt and pepper to taste
Method: Blanch the Brussels sprouts in hot, salted water until bright green. About one minute, then drop into ice water to chill. Once cool remove and reserve for later. In a separate sauce pan combine the water, sugar and pecans and reduce until the sugar caramelizes. Stir frequently. Pour nut mixture onto a parchment lined tray and bake in the oven at 350º for 15-20 minutes until crunchy. Let cool completely and chop nuts for garnish. In a hot sauté pan lightly coated in cooking oil place the Brussels sprouts cut side face down into the pan one by one. Reduce heat and cook until caramelized. Once the Brussels sprouts are finished add the bacon and a ¼ cup of water or stock to deglaze the pan. Season with salt and pepper to taste and serve in a large bowl topped with the pecans.