Brussels Sprouts with Bacon, Pecans, and Pecorino
Ingredients
- 6 slices smoked bacon
- 1 lb Brussels sprouts
- 1 tablespoon oregano
- ½ teaspoon chili powder
- ½ cup chicken stock
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tbsp soy sauce
- ¼ cup pecans
- 1 oz Pecorino
- salt
- pepper
- extra virgin olive oil
Instructions
- In a large skillet, cook the smoked bacon on medium heat until fat has rendered, and bacon is crispy.
- Wash the Brussels sprouts, trim a bit off the bottom (which usually gets dry), cut them in half, and place them in a large bowl. Drizzle with one tablespoon of olive oil, oregano, chili powder, and season with salt and pepper.
- Remove the bacon from the pan and add the Brussels sprouts on high heat, cooking them on the flat side first. Cook for four to five minutes, check for a nice golden-brown color then toss them around the pan. Add the chicken stock and scrape the bottom of the pan to get all the flavors from the caramelization. Cook for five more minutes. When checking for doneness, you want the Brussels sprouts to be soft on the outside, but still crunchy in the middle.
- In a separate bowl, mix the maple syrup, soy sauce, and apple cider vinegar, and then toss in the Brussels sprouts.
- Put the pecans in a zip-lock bag and lightly crush. Roughly chop the bacon. Slice the cheese with a vegetable peeler.
- Serve the Brussels sprouts in a large bowl topped with bacon, crushed nuts, and shaved Pecorino cheese.
Notes
How to store: This can be stored in the fridge covered with plastic wrap for a couple of days. If you are preparing the components in advance, it is better to place the bacon in an airtight container outside in the fridge to keep it crispy.
Tips: You could use pancetta or guanciale instead of smoked bacon and feel free to use your favorite nuts. Pecorino’s sharp flavor works great with this preparation, but of course, you could use Parmigiano. This exact recipe could also be used to make grilled carrots.