Brussels sprouts with pecans an elegant side dish
By Elaine Magee
By Elaine Magee
Q. I'm looking for an interesting side dish for Easter dinner —something new for some of us to serve or bring to our family get- togethers. Any suggestions?
A. I wish I could take credit for dreaming this side dish up, but I saw something like it in a deli and produced a light version at home. It's brussels sprouts dressed up with sauteed sliced shallots, minced garlic, toasted pecans and bacon bits.
I kept it light by using just the necessary amount of canola oil 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.
BRUSSELS SPROUTS SAUTEED WITH PECANS AND SHALLOTS
Steam the brussels sprout halves in the microwave with a couple of tablespoons of water until just barely tender (about 6 minutes, depending on your microwave). Watch carefully so they don't overcook. Drain them of 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 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 low and continue to cook and stir for another minute. Add salt and pepper to taste. Spoon the mixture into a serving bowl and sprinkle turkey bacon bits over the top.
Makes 8 servings.
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