Name: Garlicky Brussels sprouts with Bacon, Parmesan and Pecans
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 30 medium Brussels sprouts; Everyday Kitchen Vignoli Extra Virgin Olive Oil to taste; 8 slices of bacon; 1 cup of Parmigiano Reggiano DOP cut into very thin slices; 2/3 cup of pecans; Black pepper to taste; Vignoli Black Garlic EVOO to taste

Garlicky Brussels sprouts with Bacon, Parmesan and Pecans

This turkey side dish is so flavorful and good you'll want to do it again until the season brings the sprouts available.

Black Garlic Infused Extra Virgin Olive Oil

Extra Virgin Olive Oil - Everyday Kitchen

Ingredients

Serves:4

Imperial Metric

30 medium Brussels sprouts
Everyday Kitchen Vignoli Extra Virgin Olive Oil to taste
8 slices of bacon
1 cup of Parmigiano Reggiano DOP cut into very thin slices
2/3 cup of pecans
Black pepper to taste
Vignoli Black Garlic EVOO to taste

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30 medium Brussels sprouts
Everyday Kitchen Vignoli Extra Virgin Olive Oil to taste
8 slices of bacon
100 g of Parmigiano Reggiano DOP cut into very thin slices
2/3 cup of pecans
Black pepper to taste
Vignoli Black Garlic EVOO to taste

Preparation

Imperial Metric

Remove the base of the Brussels sprouts, then cut them in half.
Bring plenty of lightly salted water to a boil and cook the vegetables for 5-7 minutes or until soft but still quite crunchy. Drain and let cool.
Pour the Vignoli Extra Virgin Olive Oil – Everyday Kitchen into a non-stick pan and heat it over a high flame without bringing it to the point of smoke.
Add the Brussels sprouts cut side down, then roast them for 5 minutes or until browned. Transfer to a plate and allow to cool.
In the same pan, cook the bacon for 3 minutes on each side or until golden brown, then move it to absorbent kitchen paper to remove excess fat. Leave to cool.
In a large serving dish, distribute the Brussels sprouts, the Parmesan cheese, the diced bacon and the pecans.
Flavor with a little Vignoli Black Garlic Infused Extra Virgin Olive Oil and a sprinkle of pepper and serve.

Remove the base of the Brussels sprouts, then cut them in half.
Bring plenty of lightly salted water to a boil and cook the vegetables for 5-7 minutes or until soft but still quite crunchy. Drain and let cool. Pour the Vignoli Extra Virgin Olive Oil – Everyday Kitchen into a non-stick pan and heat it over a high flame without bringing it to the point of smoke.
Add the Brussels sprouts cut side down, then roast them for 5 minutes or until browned. Transfer to a plate and allow to cool.
In the same pan, cook the bacon for 3 minutes on each side or until golden brown, then move it to absorbent kitchen paper to remove excess fat. Leave to cool.
In a large serving dish, distribute the Brussels sprouts, the Parmesan cheese, the diced bacon and the pecans.
Flavor with a little Vignoli Black Garlic Infused Extra Virgin Olive Oil and a sprinkle of pepper and serve.

For this recipe you need

Black Garlic Infused Extra Virgin Olive Oil

Extra Virgin Olive Oil - Everyday Kitchen

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