gluten-free side dishes

The best gluten-free recipes are designed that way from the start: no modifications or substitutions required. This Brussels sprout side is just one of many deliciously meant-to-be-gluten-free recipes from Green Chef, which now offers three certified gluten-free meal plans. Enjoy these crisp, tender, nutty, and savory sautéed sprouts.

Ingredients

¾ cup chopped bacon

9 ounces Brussels sprouts

2½ tablespoons pecans

6 tablespoons shallot

Salt and pepper to taste

Instructions

1. Medium-dice bacon into about ½-inch pieces.
2. Place bacon in a dry medium-sized sauté pan over medium heat. Cook 2 minutes, stirring occasionally.
3. Add pecans. Cook 8-10 minutes, or until pecans are toasted and bacon is crispy, stirring occasionally.
4. Transfer bacon and pecans to a paper towel (keep bacon fat in pan).
5. Cut ends off Brussels sprouts. Lay flat and cut into about ¼-inch-thick slices.
6. Cut ends off shallot and remove peel. Halve lengthwise. Lay flat and cut lengthwise into about ¼-inch thick strips.
7. Return pan with bacon fat to stovetop over medium heat. Add Brussels sprouts and shallot to hot pan. Season with salt and pepper. Cook 7-10 minutes, or until veggies are crisp-tender, stirring occasionally.
8. Add about ¼ cup water to pan with Brussels sprouts. Stir. Cook 2-3 minutes, or until water cooks off and veggies are tender, stirring occasionally. Remove from heat.
9. Return bacon and pecans to pan. Salt and pepper to taste. Stir to combine.