Balsamic Brussels Sprouts with Bacon, Dried Cranberries and Pecans
Try this Balsamic Brussels Sprouts with Bacon, Dried Cranberries and Pecans recipe
Try this Balsamic Brussels Sprouts with Bacon, Dried Cranberries and Pecans recipe
- Carbohydrate 19.4843095209979 g
- Cholesterol 19.04 mg
- Fat 26.064246185 g
- Fiber 5.27908502354278 g
- Protein 7.50779035105269 g
- Saturated Fat 5.37907121156667 g
- Serving Size 1 1 serving (138g)
- Sodium 265.988777571918 mg
- Sugar 14.2052244974551 g
- Trans Fat 2.09622287823334 g
- Calories 325 calories
Step-by-step
- Preheat oven to 375 degrees F.
- Heat a large skillet over medium high heat and add chopped bacon. Cook until bacon is crisp, 6 to 8 minutes. Transfer bacon to a paper-towel lined plate and pour off all but about 2 Tbsp of grease from the skillet. Return skillet to heat.
- Add brussels sprouts to skillet with a pinch of salt. Saute until brussels sprouts are golden brown on the outside (but not cooked all the way through), 4 to 5 minutes. Pour stock and vinegar over sprouts and stir in pecan halves.
- Cover skillet loosely with foil and transfer to oven. Bake until brussels sprouts are tender, 8 to 10 minutes.
- Remove skillet from heat and stir in cranberries and lemon zest. Taste and season with some more salt and pepper, if needed. Top with bacon.
Searing brassicas in cast iron before introducing liquid creates a better textural contrast than roasting them entirely in the oven. Heavy metal retains thermal energy efficiently, allowing halved sprouts to develop deep golden patches in just four to five minutes over medium-high heat. Retaining two tablespoons of rendered bacon fat in the pan provides enough lipid medium to fry the outer leaves without burning them.
Adding a quarter cup of chicken stock creates a brief braising environment when the skillet goes into a 375 degrees F oven, steaming the dense cores until they are tender. Covering the vessel loosely with foil traps steam during the eight to ten minute baking window, softening the internal layers while concentrating the balsamic vinegar into a glossy glaze.
Timing controls the integrity of the mix-ins. Pecans bake alongside the sprouts to toast their natural oils, but dried cranberries and lemon zest must go in after the heat source is removed to prevent scorching the sugars and mutative citrus volatiles. Chopped bacon returns at the final plating stage to preserve its crunch after crisping for six to eight minutes initially.
Managing a single skillet minimizes cleanup in restricted workspaces. Transferring the pan safely from stovetop burner to oven rack requires an oven mitt rated for high heat, preferably one with silicone grip patterns to handle hot cast iron handles securely.
