Brussel Sprouts with PecansCuisine: Parve Category: Vegetable Servings: 8 Ingredients:8 strips pastrami, chopped2 large shallots , chopped fine 2 cloves garlic , minced 2 pounds fresh brussels sprouts , trimmed and halved through stem ends 1 cup low-sodium chicken broth 2 teaspoons minced fresh thyme leaves 4 teaspoons sherry vinegar 2 tablespoons unsalted butter Table salt and ground black pepper 1/2 cup pecans , toasted and chopped Instructions:1. Fry pastrami strips in skillet over medium heat until crisp, 8 to 10 minutes. Transfer to paper-towel-lined plate. Pour off excess grease but do not wipe skillet clean. 2. Cook shallots in same skillet over medium heat until soft, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds. 3. Toss brussels sprouts with shallots and garlic, add broth, and reduce heat to medium-low. Cover and cook, tossing once or twice, until paring knife can be inserted into sprouts without resistance, 13 to 18 minutes. 4. Stir in thyme, vinegar, butter, reserved pastrami, and salt and pepper to taste. Transfer to serving bowl. Sprinkle pecans on top. Serve immediately. NOT TRIED YETClick Here To Return To The Recipe List This Page Generated By: |