Bacon-Pecan Brussels Sprouts Saute with Champagne Grapes
1 tablespoon olive oil
6 slices bacon
1 large or 2 small shallots, diced
1/2-1 cup pecan pieces, depending upon how much you like pecans
1 tablespoon sugar
1/4 cup apple cider vinegar
1 pound fresh Brussels sprouts, sliced very thinly and rinsed
1/2 teaspoon kosher salt
1 cup champagne grapes, rinsed
Preheat large sauté pan or skillet on medium-high heat. Add olive oil.
Cut bacon into 1/2-inch pieces and add to pan. Cook 4–5 minutes until bacon just begins to crisp.
Stir in shallot and pecans. Cook 3–4 minutes, stirring often until bacon is fully crisped.
Stir in sugar and vinegar. Add Brussels sprouts and salt. Cook, stirring often, until vinegar is reduced and sprouts are done to desired tenderness.
Add grapes and saute for just another minute or two more.