Williams Sonoma Brussel Sprouts

 Julie Hillyard’s Thanksgiving recipe

Ingredients

• 1/2 lb. (500 g) bacon slices, cut crosswise into 1/4-inch (6-mm) batons
• 1 shallot, thinly sliced into rings
• 1 1/2 lb. (750 g) brussels sprouts, shredded
• Kosher salt and freshly ground pepper
• 1 Tbs. extra-virgin olive oil, if needed
• 2 tsp. fresh lemon juice
• 2 Tbs. pine nuts, toasted
• Fresh nutmeg

Directions

In a large nonstick fry pan over medium heat, fry the bacon until most of the fat has rendered out, about 5 minutes. Add the shallot and continue cooking until the shallot is translucent and the bacon is crispy, about 5 minutes more. Using a slotted spoon, transfer the bacon and shallot to a small bowl and set aside, leaving the fat in the pan.

Increase the heat to high, add the brussels sprouts to the pan and season with a pinch each of salt and pepper and nutmeg. Sear until the brussels sprouts are lightly browned, about 3 minutes, adding the olive oil to the pan if the pan seems dry. Reduce the heat to medium, stir in the lemon juice and cook until the brussels sprouts are tender but not mushy when pierced with the tip of a paring knife, 5 to 7 minutes more. Remove from the heat and stir in the bacon and shallot. Season with salt and pepper and transfer to a serving bowl. Sprinkle with the pine nuts and serve immediately. Serves 6.