Smoked Bacon and Pecan Brussel Sprouts with Shallot Butter

This is a great way to ensure that your brussel sprouts end up perfectly cooked. They can be cooked and refreshed a few hours in advance, which guarantees no more over-cooked lifeless specimens.

1. Trim the brussel sprouts and blanch in a pan of boiling salted water for 6-8 minutes or until just tender. Check by piercing with the tip of a sharp knife.
2. Drain and cool quickly under cold running water, then cut each one in half.
3. The blanched sprouts can now be put into a large zip-lock bag and kept in the fridge until needed.
4. When almost ready to serve, heat the butter in a saute pan and saute the bacon until crisp and golden.
5. Add the pecan halves to the same pan and saute for a couple of minutes until lightly toasted and sizzling.
6. Add the butter to the saute pan and tip in the blanched brussel sprouts, then saute over a medium heat until warmed through.
7. Season to taste and tip in the bacon and pecans and toss again briefly, then tip into a warmed serving bowl.
8. Cover with foil and keep warm in a low oven until needed.