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    Brussels Sprouts Sauteed With Pecans and Shallots

    I kept it light by using just the necessary amount of canola oil, 1 1/2 teaspoons, and crisp turkey bacon to make the little crumbles that top off this dish. I love that this dish is pretty easy to throw together but looks interesting and elegant on a holiday table.


    • 8 cups brussels sprout halves, (trim off end of each sprout and cut in half)
    • 4 strips turkey bacon, (or similar)
    • 1 tablespoon canola oil
    • 1 cup shallots, sliced
    • 1 teaspoon garlic, minced
    • 3/4 cup pecan pieces, lightly toasted in a nonstick frying pan
    • 2 teaspoons brown sugar


    Step 1
    Micro steam the Brussels sprouts with a couple tablespoons of water until just barely tender (about 6 minutes, depending on your microwave). Watch carefully so they don't overcook. Drain them from any excess water.
    Step 2
    Meanwhile, cook the turkey bacon strips over medium-high heat in a large nonstick frying pan coated with canola cooking spray, flipping them often, until crisp. Let them cool on a paper towel and then break them into small bits or pieces.
    Step 3
    Add the canola oil to the same pan from the turkey bacon and heat over a medium-high flame. Add the shallots and sauté, stirring frequently, for a couple of minutes. Add the minced garlic and sauté another minute or two or until the shallots are golden. Stir in the Brussels sprout halves and sauté a couple of minutes, stirring occasionally, to char part of the sprouts.
    Step 4
    Sprinkle pecans and brown sugar over the top and stir to blend. Reduce heat to medium-low and continue to cook and stir for another minute. Add salt and pepper to taste if desired. Spoon the mixture into a serving bowl and sprinkle turkey bacon bits over the top.

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