From the blog For Love of the Table
3 slices bacon, cut cross-wise in 1/4-inch strips
Olive oil—as needed
1/4 c. pine nuts
2 to 3 cloves garlic, minced (2 teaspoons)
1/2 c. very finely diced carrot (you will need 4 oz. whole carrots)
1 1/4 lb. Brussels Sprouts (4 cups), trimmed, halved and each half cut into quarters
Water
Salt & freshly ground pepper
2 T. minced flat leaf parsley
Render the bacon in a large sauté pan set over moderately low heat. When the fat is rendered, increase the heat to medium and add the pine nuts. Cook, stirring constantly until the bacon is crisp and the pine nuts are golden brown in spots—this will only take a minute or so. Watch carefully to avoid burning the bacon and pine nuts. If the bacon was very lean, you may need to add a bit of olive oil.
When the bacon is crisp and the pine nuts are golden, add the garlic and carrots and cook (stirring constantly) until the garlic releases its fragrance (less than a minute). Add the sprouts, along with a good pinch of salt, and toss to coat in the fat. Add a 3 or 4 tablespoons of water. Cover and cook, shaking the pan occasionally, until the sprouts are cooked to your liking. Depending on the size and age of the sprouts, they will take anywhere from 2 to 7 minutes. Check occasionally to make sure they haven’t boiled dry. If necessary, add more water (but just enough to create some steam). When the sprouts are tender, uncover and continue to cook until any remaining water has evaporated. Fold in the parsley. Taste and correct the seasoning with salt (if necessary) and pepper. If you like, add a drizzle of olive oil (if the bacon was very fatty, this won’t be necessary). Serve warm. Serves 3 to 4
Note: You can make this recipe in just about any quantity (just a portion…or multiple…of the original). Simply choose a pan that will hold all of the Brussels sprouts so they are not piled too deeply in the pan.
(Recipe from A Well-Seasoned Appetite, by Molly O’Neill. The original dish was served at Arcadia in Manhattan for many years.)
http://www.forloveofthetable.com/2020/02/anne-rosenzweigs-best-brussels-sprouts.html
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