Ingredients
Scale
- 1½ lb Brussels sprouts (trimmed and halved)
- 4 strips turkey bacon (diced into ½” lardons)
- ½ cup pecans (coarsely chopped)
- 3 tbsp maple syrup
- 1 tbsp kosher salt
- 1 tsp ground mustard
- Ground pepper (to taste)
Instructions
- Blanch Brussels sprouts in boiling salted water for 4-5 minutes until tender but bright green. Drain and cool under cold water.
- In a skillet over medium heat, cook diced turkey bacon until crisp (about 7-8 minutes). Remove and drain on paper towels.
- Increase heat to medium-high; sauté blanched Brussels sprouts and pecans in the bacon fat for about 4-5 minutes until crisp.
- Add ground mustard and stir for one minute. Deglaze with apple cider vinegar, cooking until absorbed (2-3 minutes).
- Stir in cooked turkey bacon and maple syrup; toss to combine and cook for one more minute until syrup thickens slightly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: Approximately ¾ cup (120g)
- Calories: 205
- Sugar: 4g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg