Pan-Seared Brussels Sprouts with Dried Cherries and Pecans

Seasonal Brussels sprouts make flavorful, healthful, and pretty side dishes throughout autumn and winter. Complementing them with a variety of other tasty, colorful, and texturally diverse ingredients adds a deeper dimension to the overall dish.

If sprouts are on your holiday menu, dress them up in style with visually vibrant, smoky, chewy, crunchy, salty, and earthy companions—a big mouthful of words for a simple, easy, guest-pleasing dish. (And easily doubled for a larger crowd.)

Note: Not overcooking the sprouts is key. To bring out their best flavor, cook them until they’re crisp-tender, not soft and mushy. They should retain most of their bright green color instead of turning grayish.

Serves 4

Ingredients

• 1/3 cup pecan halves
• 2 slices semi-tick-cut bacon, chopped
• 1 tbsp butter
• 1 lb large Brussels sprouts, cut into 1/4-inch-thick slices (about 4 slices per sprout)
• 1 very small red onion, cut into thin vertical strips
• sea salt
• freshly ground black pepper
• 1 small carrot, shaved with a vegetable peeler and coarsely chopped
• 1/4 cup dried cherries
• 2 tbsp toasted pumpkin seeds
• 1 tbsp extra virgin olive oil
• 1 tbsp white balsamic vinegar

Sliced Brussels Sprouts

Shaved Carrots

Preparation

1. Heat a large, nonstick skillet over medium-low heat. Scatter the pecans in it and heat, stirring or shaking frequently, until fragrant and lightly toasted, about 3 minutes. Remove to a plate and let cool.
2. Heat the same skillet over medium heat and add the bacon. Cook until the fat renders and the bacon is crispy. (Time depends on thickness and fat content in the bacon.) 
3. Remove the bacon with a slotted spoon and pour off excess fat. Do not wipe out the skillet.

Bacon with Fat Rendered

1. Add the butter to the skillet. When melted, add the Brussels sprouts and onion and season with salt and pepper. Cook, stirring frequently, until the sprouts are crisp-tender, 6-7 minutes. Remove to a serving bowl.

Sprouts and Onions Beginning to Cook

Crisp-Tender Sprouts

1. Add the reserved bacon and pecans, carrot, cherries, and pumpkin seeds to the bowl and toss to combine.
2. Whisk together the olive oil and vinegar and season with salt and pepper. Pour the dressing into the bowl and stir gently to combine. Serve right away or at room temperature.

Pan-Seared Brussels Sprouts with Dried Cherries and Pecans