Pan-seared Brussels Sprouts with Red Pears, Bacon and Cranberries
Serves: 6 to 8
The glowing colors of pears and cranberries set against the earthy green of the Brussels sprouts will definitely brighten up your table!
- 1 pound organic Brussels sprouts, trimmed and halved Add to list
- 5 to 8 slices of bacon Add to list
- 2 tablespoons olive oil Add to list
- 2 organic red-skinned pears, cored and diced Add to list
- 1 teaspoon chopped fresh rosemary Add to list
- Sea salt and freshly ground pepper to taste Add to list
- 2 tablespoons maple syrup Add to list
- 1 tablespoon white balsamic vinegar Add to list
- 1/4 cup dried cranberries Add to list
- 1/4 cup toasted hazelnuts Add to list
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, PCC Chef
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.