Few fall ingredient combinations are more delicious than Brussels sprouts, bacon, and something from the onion family. This dish proves that this humble vegetable is one of nature’s great pleasures, and it’s always a favorite at Apple Street Farm.
6 slices thick-cut bacon, cut into 1/2-inch pieces
2-1/2 pounds small Brussels sprouts (fresh, not frozen), ends trimmed, halved lengthwise
8 medium-size shallots, peeled and halved lengthwise
2 teaspoons kosher or sea salt
1 teaspoon freshly ground black pepper
1-2 tablespoons olive or vegetable oil (optional)
1 cup pecan halves
1/2 cup dry white wine (such as Pinot Grigio)
1 tablespoon chopped fresh rosemary
Preheat oven to 400°. 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, 6-8 minutes. Add Brussels sprouts, shallots, salt, and pepper, and stir. Vegetables should look rather glossy, not dry. If bacon hasn’t provided enough fat, add an extra tablespoon of olive oil or other vegetable oil. Cook, stirring continuously, until Brussels sprouts begin to turn golden, about 5 minutes.
Stir in pecans and transfer pan to preheated oven. Cook until vegetables are tender, 15-20 minutes. Remove pan from oven; add wine and rosemary, stirring to pick up any browned bits from the bottom of the pan. Serve warm.