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. |
|
