Pan-seared Brussels Sprouts with Red Pears, Bacon and Cranberries

Serves: 6 to 8

Your rating: None (1 vote)

These ingredients are:
dairy-free iconDairy-free egg-free iconEgg-free

The glowing colors of pears and cranberries set against the earthy green of the Brussels sprouts will definitely brighten up your table!

Ingredients

Preparation

Cook the Brussels sprouts in boiling, salted water 4 to 6 minutes or until tender but still green. (You also may steam or roast them if you prefer.)

Cut the bacon into thin strips. In a heavy sauté pan, cook the bacon until lightly crisped. Remove from the pan.

Place the sauté pan back over medium-high heat and add the oil. Cook the shallots about 2 to 3 minutes or until lightly golden. Stir in the pears and the crisped bacon and cook for 1 minute. Toss the Brussels sprouts back in the pan and add the rosemary. Season with a pinch of sea salt and freshly ground black pepper. Stir-fry to heat the sprouts through, about 3 minutes. Add the maple syrup and the balsamic vinegar and toss gently.

Transfer to a serving bowl and sprinkle on top the dried cranberries and toasted hazelnuts.

Recipe by Lynne Vea, PCC Chef

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: bacon, Brussels sprouts, cranberries, pears

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