Brussels Sprouts with Lardons and Candied Pecans

by kara on February 23, 2012

The stomach flu hit our entire family hard last week.   We were forced to postpone our Valentine’s Day dinner until we got our appetites back.  It was worth the wait. We kept our menu simple: Filet Mignon, Creamy Poltenta, and  Brussels Sprouts with Lardons and Candied Pecans.  Dinner was lovely and delicious.  I had to share the recipe for Brussels sprouts.

I just love Brussels sprouts.  It’s a given that I’ll order them as a side dish when dining out.  I enjoy making them as a side dish at home as well.  When cooking sprouts, I’ve found that the key is cut them into smaller pieces and cook them in some sort of fat.  Most often that fat is in the form of pork fat or butter.  Sorry dieters. . .it’s true.  The fat adds a depth of flavor and is the key to carmelizing the sprouts.  Just go with it.

Brussels Sprouts with Lardons and Candied Pecans

Adapted from Serious Eats

1/2 cup pecans

2 Tbps. unsalted butter

pinch of cinnamon

1/2 Tbsp. brown sugar

16 oz. Brussels sprouts, ends trimmed, quartered or halved

4 slices lardons (I used thick-cut slab bacon), cut into pieces (1/2 inch)

3-4 Tbsp. unsalted butter

Kosher salt

freshly ground black pepper


Melt 2 Tbsp. butter in a saute pan under medium low heat.  Add the cinnamon, brown sugar, and pecans.  Toast the pecans until aromatic (just a few minutes).  Set aside on a separate plate.

In the same saute pan,  saute the lardons on medium heat until crispy.  Remove lardons from the pan.  Add 1-2 Tbsp. butter to bacon grease.  Place the sprouts in the pan and cook, stirring the sprouts often and scraping the browned bits from bottom of pan.  Season the sprouts with a little Kosher salt and freshly ground black pepper.  Add the additional 1-2 Tbsp. of butter if needed. The sprouts will be done when they are caramelized.  Add the lardons and candied pecans back to the saute pan and stir to combine with the sprouts.  Taste and season again with salt and pepper.

Cheers to a healthy appetite!





{ 2 comments… read them below or add one }

Laurie Jesch-Kulseth @ Relishing It February 24, 2012 at 11:32 am

Looks delicious, Kara! Love those Brussel sprouts. :)

PolaM February 28, 2012 at 1:29 am

These look like lovely brussel sprouts!

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