Pan Fried Brussel Sprouts Tossed in a Maple-Mustard Vinaigrette with Bacon, Dried Cranberries, Candied Pecans, & Crispy Shallots

Pan Fried Brussel Sprouts Tossed in a Maple-Mustard Vinaigrette with Bacon, Dried
Cranberries, Candied Pecans, & Crispy Shallots

Thanksgiving is just around the corner, y'all. And it's time to start planning all of the dishes that you're going to make for the big meal. Possibly my favorite part of the dinner are the brussel sprouts. I mean, I'll eat them any which way, honestly. I'm just addicted to the stuff. We cook them a couple different ways, but this recipe is my baby. Now, it might not be my number one because that belongs to a big bowl of deep-fried brussel sprouts, but that can get quite messy, and it's not easy to pull off when trying to feed a huge group. So, to get a similar texture, I pan fry my sprouts in rendered bacon fat until they are golden brown and caramelized, and then I toss them in a homemade maple-mustard vinaigrette, along with lots of bacon, dried cranberries, candied pecans, and crispy shallots. What doesn't sound good about that? Absolutely nothing. I know some people cringe at the thought of brussel sprouts, and to be honest, I used to be one of those people. But then I discovered that I just was not eatin' the right kind. I despise those over-cooked, super-soft, yucky green sprouts. I wanted them al dente with a crispy, browned side. These are perfectly sweet and crisp and fully loaded like a chopped salad. So, yes right now you're thinking to yourself that you don't want to try these, but trust me, you do. You really, really do!! Enjoy :)

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

½C Sugar

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)

Directions:

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.