Brussels Sprouts with Bacon and Pecans

Sprouts go nuts! They're all dressed up with bacon! ...MORE + LESS -

2 lb. (1 kg) fresh Brussels sprouts

1/2 teaspoon (2 mL) salt

6 slices bacon

1 teaspoon (5 mL) all-purpose flour

2 tablespoons (30 mL) brown sugar

1 tablespoon (15 mL) water

1 tablespoon (15 mL) cider vinegar

1 teaspoon (5 mL) Dijon mustard

1/4 cup (50 mL) chopped pecans

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1

Wash and trim Brussels sprouts. With tip of knife, cut an X in base of each. Place Brussels sprouts in large saucepan; add just enough water to cover. Add salt. Bring to a boil over high heat. Reduce heat; simmer 8 to 10 minutes or until tender.
2

Meanwhile, cook bacon until crisp in medium skillet. Remove bacon from skillet. Reserve 2 tablespoons (30 mL) bacon drippings in skillet; cool. Add flour to cooled drippings; cook and stir over medium-low heat until bubbly. Remove from heat.
3

In small bowl, combine brown sugar, water, vinegar and mustard; mix well. Gradually stir into bacon drippings mixture.
4

Drain Brussels sprouts; place in serving bowl. Add hot bacon dressing mixture; toss gently. Crumble bacon over Brussels sprouts. Sprinkle with pecans. If desired, add salt to taste.