Brussels sprouts with herbed pecans

I haven't tried this yet but I am going to!  I used this in my newsletter as a "real food" Thanksgiving idea. The idea on Thanksgiving is not to deprive yourself but to try and keep your foods and ingredients real.  

Brussels Sprouts with herbed pecans

Ingredients:

For herbed pecans:

6 T butter

4 t dried rosemary

1/8 t dried basil

2 t salt

1/2 t cayenne pepper

4 c pecan halves

For brussels sprouts:

2 lbs brussels sprouts

4 T extra virgin olive oil

pinch sea salt

6 oz bacon or pancetta-preservative free makes this a much better choice-whole foods and natural grocer    have some choices

1 T brown sugar

1 T maple syrup

Preparation

For Herbed pecans:

-In a  large saucepan, melt the butter over med. heat.  Add  rosemary, basil, salt, and cayenne-stir

-Remove from heat and then add the pecan halves.  Toss gently to coat all the pecans well without breaking  them

-Arrange nuts in a single layer on a cookie sheet.  Scrape any remaining herb mixture over nuts.  Bake in a  pre-heated 325 degree oven.  Stir gently two or three times during baking.  Bake for 10-12 min or until well  browned.  Serve warm or at room temp. (Can be made ahead.  Store in a ziplock baggie in Fridge, bring to  room temp before serving)

For Brussels sprouts:

-Cut off the brown ends and discard any leaves that may be damaged.  Cut into halves or thirds

-Place in large metal bowl and season with sea salt, black pepper and olive oil

-Place brussels sprouts on a cookie sheet and roast in a pre-heated 350 degree oven for 30 minutes-they will  caramelize.

-Dice bacon/pancetta into small strips or cubes

-In a shallow sautee pan, cook bacon until crispy 

-Remove bacon from the pan and discard the fat. Drizzle with maple syrup and brown sugar

-Put bacon back in the pan and stir over med. heat until candied for about 5 min

-Put brussels sprouts in a large dish and fold in bacon

-Serve immediately topped with pecans