Bacon Roasted Brussel Sprouts with Orange and Pecan

We are creatures of habit.  When we find something we like we don't change.  Brussel sprouts and the way we prepare them is a prime example.  Our normal preparation is clean, cut, drizzle with olive oil, season with salt and roast in the oven.  If we are feeling crazy we might add a little bacon, balsamic or galic.  I've learned to not mess with Laura's brussels!

This past weekend we did a Chrismtas dinner with my side of the family and my mom had found some beautiful brussel sprouts.  I've tried exposing to my family to brussels before and other than my mom and sister in laws haven't had much luck.  So I figured what the heck let's try something different in the hopes they will try it.  It got a couple more to try but I don't know if I turned them to be brussel fans.  

This recipe was simply inspired by what was in the kitchen.  We had brought some fresh pecans home from Texas.  We had an orange that we didn't eat on our flight up to Minnesota and I had saved some bacon grease from our breakfast that morning! 

The orange definitely livened the dish up quite a bit and pecans added a nice texture contrast, so I would say this is a win and we would love to hear what you think if you make it yourself.  

​One variation you could certainly try would be to add bacon to the dish.  We didn't since we had it for breakfast that morning.  But if you wanted to, just chop and cook the bacon in your skillet until the fat is rendered out, remove the bacon and start the brussel sprout process listed below.  Then just re-add the bacon pieces the same time as the pecans.  

Ingredients

• 1 lb brussel sprouts, cleaned and halved
• 2 tbsp of bacon grease
• 1 orange, zested and juiced
• 3/4 cup chopped pecans
• 1 tbsp of vinegar of your choice, we used red wine because that is what we had but balsamic probably would have paired better
• Salt and pepper to taste

Directions

1. Clean and prep your brussels
2. In a large skillet, add the bacon grease over a medium high heat.
3. Add brussel sprouts and cook for 10-15 minutes until they begin to carmelize.  You will need to toss them frequently to keep from sticking.  
4. After brussels are carmelized add the zest, juice of the orange, and vinegar, cover and cook for 5 minutes.  Stir once or twice during this time.
5. Add the chopped pecans and toss with brussels over medium heat for 2-3 minutes or until the brussels are cooked the whole way through.
6. Season with salt and peper and serve!