Brussels Sprouts with Bacon
Salty, crispy bacon makes everything better, especially these Brussels sprouts served warm as a holiday side dish.
Dovetailing Tip: Purchase an extra 11/2 pounds brussels sprouts to be used day 3 in Shaves Brussels Sprouts with Pomegranate Orange Vinaigrette and Pecans. You can begin to prep then sprouts by trimming and removing the outer leaves.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 3 pounds | medium brussels sprouts |
| 2 tablespoons | vegetable oil |
| 8 | thick slices bacon (about 8 ounces), cut crosswise into 1/2-inch strips |
| 2 teaspoons | apple cider vinegar |
| 1/2 teaspoon | kosher salt, plus more as needed |
| freshly ground black pepper |
Directions:
Bring a large pot of water to a boil and salt it generously. Trim the bottom end of the Brussels sprouts, leaving the core intact, and pull off the outer dark leaves. Halve through the core. Add the Brussels sprouts and cook, uncovered, until tender, about 6 minutes. Drain and rinse under cold running water. (This can be done a day ahead.)
Meanwhile, put the oil and bacon in a very large skillet or stewpot, and cook over medium heat, stirring occasionally, until the bacon is crispy. Remove the bacon with a slotted spoon and set aside. Increase the heat to medium-high, add the Brussels sprouts and cook, stirring occasionally, until they brown and the edges get crisp, about 10 minutes. Stir in the vinegar, salt, pepper, and bacon. Serve warm.
Source: foodnetwork.com
