- Makes: 10 servings
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Difficulty Rating: Intermediate
- Nutrition Highlights: Brussels sprouts are rich in potassium, fiber, Vitamin A, C, K, and powerful bone health and cancer-fighting antioxidants.
- Recipe Created By: Charlyn Fargo
- Recipe From: Illinois Partners
- 6 slices thick-cut bacon, cut into ½-inch pieces
- 2 ½ pounds small fresh Brussels sprouts, ends trimmed, halved lengthwise
- 8 medium-sized shallots, peeled and halved lengthwise
- 2 teaspoons kosher or sea salt
- 1 teaspoon freshly ground black pepper
- 1 cup pecan halves
- ½ cup dry white wine (such as pinot grigio)
- 1 tablespoon fresh rosemary, chopped
- ½ cup fresh Parmesan cheese
- Preheat oven to 400 degrees. On the stovetop, preheat a large (14-inch) oven-safe skillet on medium setting.
- Cook bacon in preheated skillet, stirring often, until it begins to brown and fat has rendered, about 6 to 8 minutes.
- Add Brussels sprouts, shallots, salt and pepper, and stir. Vegetables should look rather glossy, not dry. Cook, stirring constantly, until Brussels sprouts begin to turn golden, about 5 minutes. Stir in pecans.
- Transfer pan to preheated oven. Cook until vegetables are tender, about 15 to 20 minutes.
- Remove pan from oven; add wine and rosemary, stirring to pick up any browned bits from the bottom of the pan. Sprinkle fresh Parmesan over the top. Serve warm.
Nutrition info (per serving): 242 calories, 16.4 g fat, 687 mg sodium; low in cholesterol.
**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.