Brussels Sprouts with Garlic, Bacon, Parmesan, and Pecans
This turkey side dish is so flavorful and good you'll want to do it again until the season brings the sprouts available.
Ingredients
Serves:
4
- 30 medium Brussels sprouts
- Everyday Kitchen Vignoli Extra Virgin Olive Oil to taste
- 8 slices of bacon
- 100 g of Parmigiano Reggiano DOP cut into very thin slices
- 2/3 cup of pecans
- Black pepper to taste
- Vignoli Black Garlic EVOO to taste
Directions
-
Cut Brussels sprouts in half and boil in salted water for 5-7 mins. Drain and cool.
-
Heat Vignoli Everyday Kitchen Extra Virgin Olive Oil in a non-stick pan.
-
Roast Brussels sprouts cut side down for 5 mins. Cook bacon in the same pan for 3 mins on each side.
-
Combine Brussels sprouts, Parmesan cheese, diced bacon, and pecans in a serving dish. Drizzle with Vignoli Black Garlic Infused Extra Virgin Olive Oil and sprinkle with pepper before serving.
- Cut Brussels sprouts in half and boil in salted water for 5-7 mins. Drain and cool.
- Heat Vignoli Everyday Kitchen Extra Virgin Olive Oil in a non-stick pan.
- Roast Brussels sprouts cut side down for 5 mins. Cook bacon in the same pan for 3 mins on each side.
- Combine Brussels sprouts, Parmesan cheese, diced bacon, and pecans in a serving dish. Drizzle with Vignoli Black Garlic Infused Extra Virgin Olive Oil and sprinkle with pepper before serving.
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