OH MY GOSH I’m sorry I’ve been so MIA. I’ve had 8pm work days all of this week, and they continue through the end of next week because I’m helping with the play at school, and the performance is next Friday. So…basically I get home and go to bed. Just bear with me this week and next week if I seem quite absent – I promise I will be around consistently once these next few weeks are over!
Now, about this food…
So there’s this restaurant here called Bourbon and Baker, and it serves small dishes that everyone shares. Kind of like tapas, but it’s not Spanish food. They have a lot of Southern food, but it’s fancier and more refined than just a big hunk of fried chicken. It’s super yummy! One of my favorite places to eat here for sure.
We went there last month when Seth’s parents came to visit, and we had these a-m-a-z-i-n-g Brussels sprouts, so I went on a mission to recreate them! And, if I do say so myself, this homemade version comes pretty dang close.
I have now made them twice for two different groups of people, and it was a big hit both times! In fact, with one group, I got the comment, “If I could choose my dying meal, it would be these Brussels sprouts.” 😂 Probably a bit of hyperbole, but – still – they’re super yummy, let’s just leave it at that.
They are also far less healthy than a simple roasted Brussels sprouts recipe. How to make a super healthy vegetable not so healthy? Load it up with ten slices of bacon, brown sugar, and Parmesan cheese…sounds like a plan! A very delicious plan 👍. Sometimes you just have to indulge, #amIright?
Now, initially this recipe may seem pretty complicated because it has several different elements:
- The pecan bacon
- The sweet cider vinaigrette
- The Brussels sprouts themselves
Though it kind of seems complicated, each element is really easy and only takes a few steps and ingredients. For example, the pecan bacon = bacon, brown sugar, and pecans. The sweet cider vinaigrette = apple cider vinegar, olive oil, honey, whole grain mustard. The Brussels sprouts = Brussels sprouts (duh), lemon juice, and parmesan cheese.
I’ve made it a few times now, so it goes a bit quicker for me, but it takes me just about thirty minutes to make, which I don’t think is bad at all! And oohhhhh boy is it worth the few extra steps you take past your traditional roasted vegetable side dish. Say hello to the Thanksgiving stage stealer!
You guys…guess…what…happened…last week?! My brother and sister-in-law had their precious, adorable baby boy. His name is Luke William, and he is just so cute I want to die. He was born last Wednesday afternoon, so I headed over to the hospital right after play practice was over.
Holding his cute little newborn-ness made me feel like I PHYSICALLY can’t wait one more second to have our baby in three months. Seriously…it’s a struggle. My desire for baby things is already so strong…every time I see a cute little animal or even a cute little plant, I get emotional because I want it so bad and I think it’s so cute.
So meeting and hanging out with Luke kicked that into the EXTREME. How am I going to wait three more months for our little guy?? I feel like I can’t even wait one more day!! This has the potential to be a sloooowwwww few months here, ladies and gentleman. But I know, I know…I will try my hardest to enjoy each and every moment of my pregnancy and not wish it away.
But, man…the thought probably floats through my mind at least once every five or so minutes about how much I want our baby now and how I feel like I can’t wait one more minute. Hurry up, July!
In the mean time, I will distract myself with delicious Brussels sprouts 😍.Print
Pecan Bacon Brussels Sprouts with Sweet Cider Vinaigrette
These Brussels sprouts are to die for and will be the hit at any pot luck or holiday gathering!
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 6 servings
- 10 strips of bacon
- 1/2 cup brown sugar
- 1/2 cup pecans
- 6 cups Brussels sprouts (24 oz bag), shredded
- 2 tablespoons apple cider vinegar
- 4 tablespoons (1/4 cup) olive oil
- 2 teaspoons honey
- 2 teaspoons whole grain mustard
- 1/2 cup parmesan cheese, grated
- 1/2 lemon, juiced
For the bacon
- Preheat your oven to 375 degrees
- In a food processor, pulse together the brown sugar and pecans until they are just crumbs
- Lay your bacon out across a baking sheet, and spoon the brown sugar/pecan topping over top
- Bake in the oven for 15-20 minutes
- When done, let the bacon cool and drain over several layers of paper towels. When cool, chop into small pieces and set aside
For the dressing
- Combine the apple cider vinegar, olive oil, honey, and whole grain mustard in a bowl or jar and whisk or shake until totally combined. Season to taste with salt and pepper
For the Brussels sprouts:
- Heat a large skillet over medium/high heat with a little olive oil
- Add the shredded Brussels sprouts, season with salt and pepper, and saute until the sprouts are softened but still have a bite to them (they’ll continue cooking throughout the next step)
- Add the lemon juice and dressing to the Brussels sprouts. Let this cook for a minute or two until the liquid reduces a bit
- Add the bacon and parmesan cheese to the Brussels sprouts – stir to combine and season to taste!
To make this dish a bit lighter, half the amount of pecan bacon (so only use 5 slices and 1/4 cup of brown sugar and pecans).
- Serving Size: 1/2 cup
- Calories: 366
- Sugar: 23 g
- Sodium: 432 mg
- Fat: 24 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 20 mg
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more Brussels sprout goodness? Check these out: