This recipe is a Thanksgiving tradition in my family; it began as a more simple concoction made my my father, but I've added a few twists to make it even more "crowd-pleasing." Bacon adds even more meaty richness to what is already a surprisingly satisfying side dish. Of course, if you'd like it to be a vegetarian recipe, the bacon can be omitted without ruining the flavor.
The magical addition is the Harvey's Bristol Cream Sherry. It's sweet, adds depth, and when it reduces down with the butter, forms a nice glaze that isn't at all heavy or overpowering of the fresh veggie flavor in the sprouts.
- 3 tbs. unsalted butter
- 1/3 cup toasted pecans
- 1/2 lb brussels sprouts, rinsed and halved
- 4 slices cooked bacon, crumbled
- 1 medium white onion, chopped
- 1/4 cup Harvey's Bristol Cream Sherry
- coarse black pepper
2. Making sure the pan is very hot (the butter should be just starting to brown), add the brussels sprouts. Stir to coat with the butter, then LET THEM SIT. Patience! Resist the urge to keep stirring, or they won't get roasty-browned. Let them cook about 4 minutes, then you can toss them and let them sit another 4 minutes or so.
3. Set aside the sprouts
4. Add the chopped onion to the pan, as well as the Harvey's. Turn the heat to medium and let the
onions get soft while the Harvey's reduces.
5. Add crumbled bacon, toasted pecans, and the sprouts, and mix them together. Add a little more butter and Harvey's if needed.
Once everything is tossed together and evenly coated in the Harvey's butter, you're ready to enjoy!