• Brussels Sprouts With Bacon And Pecans

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    • 1 1/2 lb Fresh Brussels sprouts
    • 4 slc Bacon
    • 1 tsp All-purpose flour
    • 1 Tbsp. Brown sugar
    • 1 Tbsp. Water
    • 1 Tbsp. Cider vinegar
    • 1 tsp Dijon mustard
    • 1/4 c. Minced pecans


    1. Wash and trim Brussels sprouts. With tip of knife, cut an X in base of each. Place in large saucepan; add in just sufficient water to cover. Bring to a boil over high heat. Reduce heat; simmer 8 to 10 min or possibly till tender.
    2. Meanwhile, in medium skillet, cook bacon till crisp.
    3. Drain, reserving 2 Tbsp. bacon drippings in skillet; cold. Add in flour to cooled drippings; cook and stir over medium-low heat till bubbly.
    4. Remove from heat. In small bowl, combine brown sugar, water, vinegar and mustard; mix well. Gradually stir into bacon drippings mix. Drain Brussels sprouts; place in serving bowl. Add in warm bacon dressing mix; toss gently. Crumble bacon over Brussels sprouts. Sprinkle with pecans. 6
    5. (1/2-c.) servings.
    6. Easy Holiday Recipes by Pillsbury. Lynn's notes: Made this for Christmas 1997; doubled the amounts for the sauce and it was just right. Great taste- wonderful dish!

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