Brussels Sprouts with Jalapeno Peppers,
Bacon and Pecans
Brussels Sprouts were never a family favorite growing up, but now that we're cooking WAY more with jalapeno peppers, formerly bland ingredients gain a new lease on life and become incredibly delicious. This combination of sliced sprouts, fragrant bacon, rich nuts and spicy jalapenos makes this dish an outstanding accompaniment to the main course.
Ingredients
- 2 jalapeno peppers, sliced
- 1/2 pound Brussels Sprouts, stemmed and sliced
- 4 slices bacon, chopped
- 1/4 cup pecans, unroasted, chopped
- 2 tablespoons white wine
- Salt and pepper to taste
Cooking Directions
- Heat a large pan to medium heat and add bacon.
- While bacon is cooking, heat a small pot of water and bring to a boil.
- Add Brussels Sprouts and boil for 2 minutes. Remove from heat, drain, and add to a bowl of ice water. NOTE: Adding the greens to ice water preserves the green color and stops the cooking process.
- When bacon is just starting to get crispy, add pecans and jalapeno peppers and mix. Cook about 5 minutes.
- Add Brussels Sprouts and saute about 10 minute, or until sprouts are done to your preference.
- Add white wine and salt and pepper.
- Let wine reduce by half and serve!
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