It’s the only way to get my husband to eat his vegetables! Brussels sprouts pan fried in candied bacon fat all in a cast iron!
I’ve done this recipe a handful of times, and a few family members kept telling me about New Holland’s Dragon’s Milk which I had yet to try.
It’s a slightly sweet and creamy aged in a bourbon barrel. It smells very oaky and bourbon-like with hints of coffee and dark chocolate. It has an ABV of 11% so very strong!
Directions for Toasted Pecans:
Melt 1.5 tbsp of unsalted butter in a skillet. Once melted, add 1.5 tsp brown sugar and 1 cup of pecans. Toast for 5 minutes. Pour into bowl and set aside until the brussels sprouts are done.
The key to get the brussel sprouts tender and flavorful is to candy the bacon while frying in the cast iron. Baste the brown sugar and beer on one layer of the bacon and fry with the sugar side down. Baste the other side while it is in the cast iron. Flip periodically and move the bacon around to make sure it is nice and even.
You should have a glossy, sweet, cooked bacon. DO NOT put these on paper towels. They will stick, and will be impossible to remove (I learned that the hard way). I used a cooling rack placed over a sheet pan.
Leave the bacon fat, sugar/beer mixture in the pan. Keep cast iron at a medium heat and place brussels sprouts cut side down to get a good amount of contact with the pan for 3-4 minutes. Toss and cook another 4 minutes or until tender.
Toss with cut up beer candied bacon and toasted pecans. Serve with remaining stout.
Tag @bartendertochef or #bartendertochef if you tried the recipe. Feel free to leave a comment! I hope you enjoy! 🙂
Brussels Sprouts with Toasted Pecans and Beer Candied Bacon
- 1/4 cup brown sugar
- 3 tbsp stout beer
- 7 slices thick cut bacon
- 1 lb brussels sprouts bottom removed, cut in half
- 1 large pinch kosher salt
- 1.5 tbsp unsalted butter
- 1.5 tsp brown sugar
- 1 cup pecans
- Heat cast iron on medium high heat for at least 5 minutes. Lower to medium. Mix together the 1/4 cup brown sugar and 3 tbsp stout beer. Brush tops of sliced bacon. Lay bacon on heated cast iron, glaze side down. Glaze the other side and cook, flipping occasionally until crisp (about 6-7 minutes). Remove from pan onto wire rack.
- Place brussels sprouts inside down onto hot cast iron for 3-4 minutes on medium heat. Toss brussels sprouts until cooked through, another 4-5 minutes. Remove from pan.
- In a separate skillet, melt 1.5 tbsp unsalted butter on medium. Once melted, add 1.5 tsp brown sugar and pecans. Toast for 5 minutes. Remove from heat
- Slice cooled bacon. Toss cooked brussels sprouts, toasted pecans, and chopped bacon together.