Brussels Sprouts

Pan Roasted Brussel Sprouts with Bacon & Shallot

Serves 6 2 pounds brussel sprouts, trimmed & halved 12 ounces smoked bacon, cut into thin strips 5 shallots, julienned 2tablespoons dark brown sugar 1/4 cup cider vinegar kosher salt & pepper to taste 2tablespoons canola oil heat oven to 400. In a very large skillet, prefferably cast iron, cook bacon over med-low heat until crispy. Remove with slotted spoon and reserve. Add canola oil and saute shallots until soft and begining to caramelize. Remove with slotted spoon and reserve with bacon. Increase heat to med & add brussel sprouts to skillet, having as many with the cut side down as possible. Allow to cook for 3 min, transfer to oven & roast for about 15 minutes, until tender. Remove brussel sprouts from skillet. Add vinegar and sugar and cook until reduced by half and syrupy. Toss with brussel sprouts, bacon, and shallots. Season to taste with salt & pepper, serve. It's in our DNA—nobody will eat Brussels Sprouts until they're at least 50.  I don't know why that is, but it is.  And, by age 50 you have already hard-wire decided that you don't like Brussels Sprouts, so who eats enough to keep farmers growing them?   Nobody knows.  However, the odds are 80-20 that no matter what your age, you will like these.   I've made them three times in the past two weeks, and we've et them all withing 24 hours.  BTW, I threw in the little trick I use to store frozen bacon (and smoked pork jowls, which I use for stuff like this).  The problem with freezing bacon of course is it's a pain in the ass having to defrost a package for a few slices, right?  By laying individual slices on parchment paper, you can unroll, peel off what you need, and stick the roll back in the freezer. You're welcome.