Balsamic Pecan Brussels Skillet

Cast-iron skillet cooking is a classic American way to coax caramelized edges from sturdy vegetables. Brussels sprouts brown in bacon fat with toasted pecans, then get a glossy balsamic-maple finish with rosemary and thyme.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 390 cal
• 14g protein
• 28g carbs
• 28g fat
• 3g fiber

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Ingredients

• 2 lb Brussels sprouts
• 1 cup fresh pecans
• 6 slices thick-cut bacon
• 3 shallots
• 1 tbsp fresh rosemary
• 1 tsp fresh thyme
• 1/4 cup balsamic vinegar
• 1 tbsp maple syrup
• 1 tbsp olive oil
• 3 garlic cloves
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Trim the stem ends of the Brussels sprouts and halve them lengthwise. Pat dry so they sear properly.
2. 2Chop the bacon into 1-inch pieces. Place a large cast-iron or heavy skillet over medium heat and cook the bacon 8 to 10 minutes until crisp and fat is rendered. Transfer bacon to a paper towel-lined plate, leaving the fat in the pan.
3. 3Add the pecans to the hot bacon fat and toast 2 to 3 minutes, stirring, until fragrant and lightly browned. Scoop them out to join the bacon.
4. 4Increase heat to medium-high. Add olive oil if the pan looks dry. Place Brussels sprouts cut-side down in a single layer and sear undisturbed 5 to 6 minutes until deeply caramelized and golden.
5. 5Stir the sprouts, add thinly sliced shallots, and continue cooking 4 to 5 minutes until the shallots soften and sprouts are tender-crisp.
6. 6Mince the garlic and rosemary. Add them with the thyme, salt, pepper, and red pepper flakes; cook 1 minute until fragrant.
7. 7Pour in the balsamic vinegar and maple syrup. Toss everything to coat and simmer 2 to 3 minutes until the glaze thickens and clings to the sprouts.
8. 8Return the crisp bacon and toasted pecans to the skillet. Toss once more, taste for seasoning, and serve immediately straight from the pan as a hearty main.