There’s nothing like Brussels sprouts in the winter, asparagus in the spring and summer squash in the summer. So while it’s still winter and it’s cold outside, why not pick up more of these mini-cabbages to complete your next meal!
Every once in awhile, I start thinking of a concoction of ingredients that I think just might compliment the other. While there’s not much to pull together here, the idea of brown sugar for a bit of sweetness and a bit of apple vinegar for tartness – just might bring these sprouts to the next level. But only if you first cook up some bacon and then braise these wonder veggies in the rendered fat. Don’t forget to add the crumbled bacon for a bit of saltiness – ah, perfection!
We found Brussels sprouts at the market to be “extra” large. Cutting them in quarters didn’t ensure the trick. Unfortunately, cutting them up further means you lose those outer leaves and then the dish loses it’s beauty. But, the main thing is taste!
Braised Brussels Sprouts & Bacon
- 2 strips bacon, cooked until crisp
- 2 cups halved or quartered Brussels sprouts
- Salt and Pepper
- 1 Tbsp Brown sugar
- 1Tbsp Apple cider vinegar
Cook bacon until crisp and remove to a paper towel to blot excess grease. In the rendered bacon fat, sauté halved and quartered Brussels sprouts, adding olive oil if the skillet becomes too dry. Cover and continue cooking until they are tender crisp. Uncover and add brown sugar and apple cider vinegar. Cover again and continue cooking until the sprouts are fork tender. Add the crumbled bacon to the dish and serve immediately.
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