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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


Roasted Brussels Sprouts with Pine Nuts and Bacon

Lobo
Lobo
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Posts : 28411
Join date : 2013-01-12

Roasted Brussels Sprouts with Pine Nuts and Bacon Empty Roasted Brussels Sprouts with Pine Nuts and Bacon

Post by Lobo Fri 23 Dec 2016, 4:33 pm

Roasted Brussels Sprouts with Pine Nuts and Bacon Img13l
Roasted Brussels Sprouts with Pine Nuts and Bacon

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6
Slivers of crisp bacon add salty and savory notes to brussels sprouts in this easy side dish that’s worthy of a wintery holiday feast, but also easy enough to make for a weeknight dinner.


Ingredients:


  • 1/2 lb. (500 g) bacon slices, cut crosswise into 1/4-inch (6-mm) batons
  • 1 shallot, thinly sliced into rings
  • 1 1/2 lb. (750 g) brussels sprouts, trimmed and halved
  • Kosher salt and freshly ground pepper
  • 1 Tbs. extra-virgin olive oil, if needed
  • 2 tsp. fresh lemon juice
  • 2 Tbs. pine nuts, toasted

Directions:

In a large nonstick fry pan over medium heat, fry the bacon until most of the fat has rendered out, about 5 minutes. Add the shallot and continue cooking until the shallot is translucent and the bacon is crispy, about 5 minutes more. Using a slotted spoon, transfer the bacon and shallot to a small bowl and set aside, leaving the fat in the pan.

Increase the heat to high, add the brussels sprouts to the pan and season with a pinch each of salt and pepper. Sear until the brussels sprouts are lightly browned, about 3 minutes, adding the olive oil to the pan if the pan seems dry. Reduce the heat the medium, stir in the lemon juice and cook until the brussels sprouts are tender but not mushy when pierced with the tip of a paring knife, 5 to 7 minutes more. Remove from the heat and stir in the bacon and shallot. Season with salt and pepper and transfer to a serving bowl. Sprinkle with the pine nuts and serve immediately. Serves 6.

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