Brussels Sprouts Sauteed with Pecans and Shallots
I kept it light by using just the necessary amount of canola oil, 1 1/2 teaspoons, and crisp turkey bacon to make the little crumbles that top off this dish. I love that this dish is pretty easy to throw together but looks interesting and elegant on a holiday table.
- 8 cups Brussels sprout halves (trim off end of each sprout and cut in half)
- 4 strips Louis Rich turkey bacon (or similar)
- 1 tablespoon canola oil
- 1 cup sliced shallots
- 1 teaspoon minced garlic
- 3/4 cup pecan pieces, lightly toasted in a nonstick frying pan
- 2 teaspoons brown sugar
- Micro steam the Brussels sprouts with a couple tablespoons of water until just barely tender (about 6 minutes, depending on your microwave). Watch carefully so they don't overcook. Drain them from any excess water.
- Meanwhile, cook the turkey bacon strips over medium-high heat in a large nonstick frying pan coated with canola cooking spray, flipping them often, until crisp. Let them cool on a paper towel and then break them into small bits or pieces.
- Add the canola oil to the same pan from the turkey bacon and heat over a medium-high flame. Add the shallots and saute, stirring frequently, for a couple of minutes. Add the minced garlic and saute another minute or two or until the shallots are golden. Stir in the Brussels sprout halves and saute a couple of minutes, stirring occasionally, to char part of the sprouts.
- Sprinkle pecans and brown sugar over the top and stir to blend. Reduce heat to medium-low and continue to cook and stir for another minute. Add salt and pepper to taste if desired. Spoon the mixture into a serving bowl and sprinkle turkey bacon bits over the top.
Makes 8 servings
Per serving: 165 calories, 6 g protein, 20 g carbohydrate, 9 g fat (0.9 g saturated fat, 5.2 g monounsaturated fat, 3 g polyunsaturated fat), 6 mg cholesterol, 5 g fiber, 110 mg sodium. Calories from fat: 49 percent.
© 2007 WebMD Inc. © 2006 Elaine Magee