Everything is Better with Bacon Brussels Sprouts 


-1 ½ pounds Brussels sprouts
-¾ stick of unsalted butter
-½ pound shallots, thinly sliced
-kosher salt
-fresh cracked black pepper
-2 Tablespoons apple cider vinegar
-4 teaspoons sugar
-5 slices bacon
-2 Tablespoons extra-virgin olive oil
-1 cup of water


1. Wash Brussels sprouts well and cut in half lengthwise.  Cut the sprouts into
    thin slices lengthwise.  Set aside.

2. Melt half of the butter in medium skillet over medium heat. Add shallots;
    sprinkle with coarse kosher salt and pepper. Sauté until tender and
    golden, about 10 minutes. Add vinegar and sugar. Stir until brown and
    glazed, about 3 minutes.  Set aside.

3. In a large skillet, cook bacon over medium heat until crisp, stirring
     occasionally.  After cooking place bacon on a plate lined with a paper
     towel until cool enough to handle.  Crumble bacon.  Set aside.

4. Remove bacon fat until one Tablespoon remains in the skillet.  Add extra-virgin
    olive oil and heat over medium-high heat.  Add sprouts, seasoning with salt
    and pepper.  Sauté sprouts until browned, about 5 to 6 minutes.  Add water and
    remaining butter and continue to cook until sprouts are tender and water has
    cooked away, about 3 minutes.  Add shallots and bacon and stir well, coating
    the sprouts.  Transfer to a serving bowl, season with salt and fresh cracked
    pepper and serve immediately.

Geri Wolf, author of
The Culinary Mistress: A Love Affair with Food