An indulge-worthy side dish for an extravagant meal.
One large bunch of broccoli or broccolini, with stems
5 pieces chopped bacon
2 cups cherry tomatoes
1/4 cup candied maple pecans, store bought or homemade, recipe to follow
4 tablespoons olive oil
Salt and pepper
Cut the broccoli into pieces lengthwise down through the stems. Place them on a baking sheet and pour the olive oil over the top. Salt and pepper liberally, mixing well so the broccoli is well oiled. Place them on a baking sheet, flatter side of the stem down.
Preheat the oven to 450F. Place the sheet into the oven for 5 minutes. Flip the broccoli over with tongs and let cook another 2 minutes. Remove from the oven and set aside.
Put the chopped bacon into a skillet and begin to fry. When it appears to be half cooked, add the cherry tomatoes. Continue stirring the bacon and tomatoes. When the tomatoes begin to pop and the bacon is almost crisp, add the broccoli. Stir together, coating the broccoli thoroughly with the bacon grease, bacon, and tomatoes.
Remove from the heat and plate the broccoli. Pour the bacon and tomatoes over the top. Sprinkle with the candied pecans.
1 cup pecans
1/2 cup brown sugar
1/2 teaspoon cinnamon
1 tablespoon water or bourbon
1 tablespoon maple syrup
1 teaspoon salt
Line a baking sheet with parchment paper.
Add the brown sugar, cinnamon, water (or bourbon), and maple syrup to a pan and heat on medium until the brown sugar dissolves.
Add the pecans and stir until coated. Cook for 2 additional minutes.
Remove from the heat and spread over the baking sheet evenly, then sprinkle with salt. Let cool completely. Add to your favorite dishes and salads or enjoy them as is.