Hello and welcome back to The Stone Soup Cook–so glad you’re here!
It’s officially fall in our little corner of the world–today is cool and breezy and we have chances of rain starting later this week and early next week. It’s the perfect time to start exploring new recipes for fall vegetables, like Brussels sprouts, and I’m looking forward to the colorful squash and root vegetables that will start arriving soon.
Today, I’m sharing a new favorite recipe for maple-glazed Brussels sprouts with pancetta and pecans.
I have a confession to make: while I don’t hate them, I’m not a huge fan of Brussels sprouts; but I do like them when prepared with bacon, pecans, maple syrup and pecans. In fact–I frickin’ LOVE ’em this way!
Mr. Stone Soup, on the other hand, actively disliked them for the entirety of his adolescence and for a good portion of his adult life, as well. In fact, for the first 25 or so years of our marriage, I didn’t even attempt to make them for him. He used to brag to anyone who would listen that he disliked them so much that as a child, he had learned to swallow them whole at the dinner table so he wouldn’t have to chew and taste them. He says this early training enabled him to swallow any pill a doctor can prescribe.
I think he finally relented and let me experiment with them because they’re really good for you. They are high in Vitamin K and Vitamin C, providing 91% and 53% of your daily requirements, respectively. They’re also high in fiber and folate, and they’re loaded with antioxidants. They help regulate healthy blood sugar levels and may reduce inflammation.
But here’s a thing: even HE likes Brussels sprouts this way–ha! This recipe really is THAT good!
Brussels sprouts do have a relatively strong flavor and they can get bitter when overcooked. This recipe short-circuits most of the chance that they will be overcooked by blanching them first and then plunging the sprouts into ice water to stop the cooking, before sautéing them in pancetta and pecan oil and finally coating them in a bourbon and maple syrup glaze. They’re delicately sweet, lightly salty and nutty and a whole lotta yum.
These maple-glazed Brussels sprouts will serve as a side for any hearty fall main you like: braised short ribs, chicken rigonato, roast chicken or pork loin, to name a few. It would also be equally at home as a small plate for a casual cocktail dinner.
Tune in later in the week for more fun with fall vegetables!
Until then.
Peace, love and good food,
Keri
