Unlike most people, I love brussel sprouts. Call me weird, but if they're prepared just right--it's almost hard to stop eating them.
My friend, Danny, sent in this amazing recipe. And YES. It. Includes. BACON. 'Nuff said. This means you should like it too!
1 ½ lbs Brussels sprouts trimmed and sliced into 1/8 inch strips
½ lb shallots, thinly sliced
2 slices thick cut bacon
4 TBL spoons butter
1 TBL spoon extra-virgin olive oil
2 TBL spoons red wine vinegar
2 tea spoons granulated sugar
1 cup chicken broth
Kosher salt and fresh ground black pepper to taste
In a medium skillet over medium
heat, melt 3 TBL spoons of butter.
Add the (thinly sliced) shallots and season with salt and pepper.
Sauté until soft and golden, but not burnt about 10 minutes.
Add the vinegar and sugar and continue to cook until brown and glazed, about 5 minutes. Remove from the heat and set aside.
In a separate large
skillet, cook the thick cut bacon over medium heat until light crisp.
Remove the bacon and place on a paper towel line plate to drain (you will chop this when cooled to add later), but leave the fat in the pan.
Add 1 TBL spoon extra-virgin olive oil to the bacon fat and increase heat to medium high and allow to heat for a moment (approx. 1 minute).
Add the thinly sliced Brussels sprouts. Sauté until lightly browned at the edges, about 5 minutes.
Add 1 cup of chicken broth and remaining 1 TBL spoon of butter.
Cover and cook for 3 minutes.
Uncover and cook, stirring occasionally until the sprouts are tender, but still green and most of the liquid has evaporated (about 3 minutes).
Add the shallots and the chopped bacon, season with salt and pepper and toss together.
I told you so! Now you'll love brussel sprouts too! <3
Thank you Danny for your recipe!!