|Pan Fried Brussel Sprouts Tossed in a Maple-Mustard Vinaigrette with Bacon, Dried|
Cranberries, Candied Pecans, & Crispy Shallots
For the Maple-Mustard Vinaigrette:
2T Olive Oil
2T Apple Cider Vinegar
4T Maple Syrup
2t Dijon Mustard
2T Grainy Mustard
2t Garlic, Minced
Salt & Pepper, To Taste
For the Candied Pecans:
1 ½C Pecans, Toasted
Pinch of Salt, Cinnamon, & Cayenne (or to your taste, I did a large pinch)
For the Pan Fried Brussel Sprouts:
4lbs Brussel Sprouts, Trimmed & Halved
1T Olive Oil + 2T Vegetable Oil
10-12 Slices of Applewood Smoked, Thick Cut Bacon, Cut into Cubes & Fried until Crispy
Salt & Pepper, To Taste
Prepared Maple-Mustard Vinaigrette
½-1C Dried Cranberries
Candied Pecans, Roughly Chopped (save some for garnishing the dish)
Crispy Shallots, For Garnishing (I thinly sliced & pan fried about 4 large shallots)
1. To Make the Maple-Dijon Vinaigrette: In a mixing bowl, whisk together all of the ingredients until combined. Season it with salt & pepper to taste. Refrigerate the dressing aside until ready to add to the brussel sprouts.
2. To Candy the Pecans: Preheat the oven to 350 degrees and spread the pecans on a baking sheet and bake for 5 minutes until just toasted. Remove from the oven and let it cool. Meanwhile, pour the sugar into a medium saucepan and cook on medium heat, stirring with a wooden spoon while the sugar melts. Keep stirring until the color turns a medium amber color. Once that color is reached, add in the pecans to the pan and quickly stir to coat. As soon as they are coated, spread them onto a baking sheet and sprinkle with the salt, cinnamon, and cayenne. Let them cool completely before adding them to the dish (after they have hardened, you can chose whether or not you want to chop them up or leave them whole).
3. For the Pan Fried Brussel Sprouts: In a large, deep sauté pan, bring the olive oil to medium-high heat and in the bacon cubes. Cook the bacon until they are very crispy and the bacon has rendered all of its fat. Remove the crispy bacon with a slotted spoon and drain on a paper towel-lined plate. Add in the vegetable oil (to the rendered bacon fat) and bring it to high heat. Gently place the trimmed brussel sprouts face side down (or the flat side), season with salt & pepper, and cook until they have browned and caramelized, and the side has become slightly crispy in texture, about 10 minutes (depending on your heat). After they have browned, using tongs, toss the brussel spouts to continue sautéing to cook the brussel sprouts all the way through, about 3-5 minutes (I prefer my brussel sprouts on the crisper side, but some people like to cook them longer until they are soft). Once they have reached your desired doneness, drizzle the prepared vinaigrette over the cooked brussel sprouts, tossing to cover all of them. Add in the dried cranberries and about ¾ of the candied pecans, and toss once again. Season with salt & pepper if needed.
4. Place the glazed brussel sprouts onto a serving platter and garnish with the remaining candied pecans and the crispy shallots. Serve immediately while still warm.