Thursday, November 20, 2003

A day ahead: Toast pecans and cook bacon; place in separate small containers. Refrigerate bacon.

• Cook brussels sprouts, wrap and refrigerate.
  
• 3/4 cup pecans
  
• 4 slices thick-sliced bacon, cut in 3/4-inch pieces
  
• 2 pounds brussels sprouts, trimmed and halved
  
• Salt and freshly ground black pepper
  
• 3 tablespoons butter

In medium nonstick skillet over medium-low heat, cook pecans, tossing often, until lightly toasted and fragrant, 5 to 7 minutes. Tip onto plate and set aside to cool. Wipe out skillet. Break up pecans with fingers.

Put bacon in same skillet and cook over medium heat, stirring often, until crisp, about 8 minutes. With slotted spoon, transfer to paper towels to drain. Discard fat.

In large saucepan or Dutch oven, bring 1 inch water to a boil over high heat. Add big pinch of salt and brussels sprouts. Return to boil and cook, stirring occasionally, until tender, 8 to 12 minutes, depending on size. Drain in colander. If not serving soon, cool in a bowl of ice water and drain again. Transfer to zip-top plastic bag or container and refrigerate for up to one day.

To serve right away or to reheat: In the pan you cooked sprouts in or in large deep skillet, melt butter over medium heat. Add brussels sprouts, 2 tablespoons water and bacon. Season to taste with salt and pepper. Toss to mix. Cover and cook, stirring often, until heated through and flavors have blended, about 5 minutes. Sprinkle with pecans and serve.

Makes 8 servings.

E-mail this story   Print this story