Email to Cat      

Brussels Sprouts with Bacon

Source of Recipe

From "Thanksgiving" by Lou Seibert Pappas


Recipe Introduction

"Crisp, smoky bacon and mellow vinegar boost the flavor of Brussels sprouts. To save time, cook the sprouts one day in advance, chill in ice water, drain, and refrigerate. Then, glaze just before serving."

List of Ingredients

â—¦ About 2 ½ pounds Brussels sprouts, stems trimmed and discolored leaves discarded
â—¦ Salt and freshly ground pepper
â—¦ 8 slices thick-cut bacon, diced
â—¦ â…“ cup balsamic vinegar


Recipe

Cut a shallow cross in the stem end of each Brussels sprout. Bring a large saucepan three-fourths full of salted water to a boil, add the Brussels sprouts, and cook until tender, 6 to 8 minutes. Drain well, transfer to a warmed bowl, and keep warm while you cook the bacon.

In a large frying pan over medium-high heat, sauté the bacon pieces until crisp, 7 to 8 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 2 tablespoons of the bacon fat and return the pan to medium-high heat. Add the vinegar to the reserved bacon fat in the pan and cook, stirring, until reduced to a glaze, 5 to 7 minutes.

Scatter the bacon pieces over the Brussels sprouts, and then spoon the glaze over the top. Toss lightly and season with salt and pepper. Serve right away.

Makes 8 servings