Everything is Better with Bacon Brussels Sprouts
-1 ½ pounds Brussels sprouts
-¾ stick of unsalted butter
-½ pound shallots, thinly sliced
-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.