Brussels Sprouts With Bacon and Pecan for 18 to 24 Sprouts go nuts for a crowd! They're all dressed up with bacon. Share |

	RECIPE RATING - 1 REVIEWS Taste: 10 Easy to Prepare: 10 Kid Appeal: 1 Overall: 10

Ingredients

4 lb. Green Giant® Fresh Brussels sprouts
3/4 teaspoon salt
8 slices bacon
2 teaspoons Gold Medal® All-Purpose Flour
1/4 cup brown sugar
3 tablespoons water
3 tablespoons cider vinegar
2 teaspoons Dijon mustard
1/2 cup chopped pecans

Preparation Directions

1. Wash and trim Brussels sprouts. With tip of knife, cut an X in base of each. Place Brussels sprouts in 2 Dutch ovens or large saucepans; add just enough water to cover. Add salt. Bring to a boil over high heat. Reduce heat; simmer 8 to 10 minutes or until tender.

2. Meanwhile, cook bacon until crisp in large skillet. Remove bacon from skillet. Reserve 3 tablespoons bacon drippings in skillet; cool. Add flour to cooled drippings; cook and stir over medium-low heat until bubbly. Remove from heat.

3. In small bowl, combine brown sugar, water, vinegar and mustard; mix well. Gradually stir into bacon drippings mixture.

4. Drain Brussels sprouts; place in 2 serving bowls. Add about 1/4 cup hot bacon dressing mixture to each bowl; toss gently. Crumble 1/2 of bacon over each bowl of Brussels sprouts. Sprinkle each with pecans. If desired, add salt to taste.