Brussels Sprouts Sauté with Pecans and Bacon

In a large skillet cook bacon over medium high until slightly crispy, but not too crispy since the bacon will cook more later. While bacon is cooking, pull sprouts off stem and cut each in half. When bacon is done lay on paper towel to absorb grease and set aside. Lower heat to medium and add Brussels sprouts. Toss sprouts in bacon grease and cover. Check on the sprouts every five to ten minutes, adding more olive oil as needed so that the sprouts do not burn. After about 15 minutes, add the pecans and crumbled bacon. Continue stirring on occasion and adding olive oil as needed. Cook until desired crunchiness (I usually do another 5 minutes), and serve immediately.

* For vegetarians, substitute olive or vegetable oil for the bacon grease. Also, it’s optional to add about a half cup of maple syrup for a little extra flavor.