- 1 lb Brussels sprouts, trimmed and halved
- 1 tbsp olive oil
- 1/2 cup orange juice
- 2 tsp orange zest
- 1/3 cup pecans, roughly chopped
- 1 oz veggie bacon strips, chopped
- freshly ground black pepper
- salt
Fifteen minutes to put together – this is a winner side dish.These delicious miniature cabbages are native to the Mediterranean region, and their production in the United States started in the 18th century when French settlers brought them to Louisiana. Best French gift to America after the Statue of Liberty!The process to use the right amount of orange juice will cook them to perfection in a few minutes – tender yet crisp – and brings out the sweet flavors in them. Sprinkle toasted pecans to crisp up and enjoy!
- Preheat oven to 350°F (176°C). Toast the pecans: put them on a baking sheet and toast them for 3 minutes to make them crunchy. Use a timer - be careful because pecans can get scorched easily. Remove from oven and set aside.
- Heat a large skillet over medium heat. Add the olive oil, the veggie bacon, and sauté for one minute. Add the Brussels sprouts cut-side down in a single layer in the skillet. Add the orange zest and season with 2 teaspoons salt and 1 teaspoon black pepper. Pour the orange juice and let it simmer for 5 minutes or until the orange juice mostly evaporates and the sprouts are tender yet crisp. Taste and add more salt and pepper if you like. Toss gently to keep the Brussels sprout’s core intact. Remove from heat, add the pecans and serve warm.