Recipe

Southern Style Brussel Sprouts Recipe


Southern Style Brussel Sprouts Recipe
Nice twist on brussel sprout side dish. From Taste of the South magazine

Pleclare

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Ingredients
  • 5 slices thick cut bacon,cut in 1/2" pieces
  • 2 cloves garlic,sliced
  • 3lbs. brussel sprouts(fresh),peeled,stems removed and cut in half
  • 11/2c water
  • 2 Tbs unsalted butter
  • 1tsp sugar
  • 1/2tsp kosher salt
  • 1/8tsp black pepper
  • 1c chopped pecans

Directions
  1. In a dutch oven,cook bacon over med-high heat until brown. Add garlic and cook 1 min. Drain bacon and garlic;set aside,discarding grease.
  2. To dutch oven,add brussel sprouts,water,butter,sugar,salt and pepper. Simmer over med-high heat,stirring occasionally,for approx. 15 mins. or till almost all wayer has evaporated from pan.
  3. Add reserved bacon and garlic and pecans. Cook 2 minutes. Serve

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Comments


Mmmmm! Mmmmmm! Mmmmm! Thank you so much...these are going to be a favorite!


Thanks for the tip, i used to hate brussel sprouts, tried to sneak them to my dog, when i was a little feller, he didn't want them either
he would spit them out and i get in trouble
but i like them now


Yummers. These sound fantastic. Love sprouts and the addition of pecans sounds yummy. Great post and a high 5.


These sound so delicious, Pleclare - I love brussels sprouts and I know the bacon, garlic and pecans will really take them to the top. Thanks so much - and a happy Sunday to you. :)


Yummy, brussels are one of my fav veggies. right up there with cabbage. :)


Love Brussels Sprouts, husband hates them, maybe this way we can have them more often. Great post, thanks for sharing, they sound wonderful to me. You have my 5


Love Brussel Sprouts, husband hates them, maybe this way we can have them more often. They sound wonderful to me, you have my 5


Well the first message I sent said 38 years ago and that was it, so I did it again and now you have two, GO FIGURE LOL


Just today I was thinking I needed to make sprouts -- now here is the great sounding recipe == thanks


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