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Caramelized Brussel Sprouts with Bacon & Pistachios


Collected from recipe printed in local Style magazine- from Heather Zamarripa, exec. chef, 36 Handles Pub & Eatery, Eldorado Hills, CA

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  • 1 lb. Brussels sprouts, trimmed and washed
  • 1/4 lb. Bacon, diced
  • 2 TBSP. Butter
  • 2 shallots, minced
  • 1 TBSP. garlic, minced
  • 1/4 cup roasted pistachios, shelled
  • 1/8 cup balsamic vinegar
  • Salt and pepper to taste



Step 1

Blanch Brussels sprouts in salted boiling water for 7-8 minutes, or until almost tender. Strain immediately and shock in ice water to stop cooking. In large sauté pan, cook bacon until it begins to crisp. Add butter, shallots and garlic. Add Brussels sprouts and sauté for 1-2 minutes, until they begin to caramelize. Finish by adding pistachios and balsamic vinegar. Season with salt and pepper.

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