Despite a reputation as sensationally good for you, brussels sprouts are not among everyone’s food favorites. That’s why we’ve dressed ours up with the very “in” addition of bacon. The salt, fat and smoky flavor of bacon, coupled with the acidity and sweetness of vinegar give often bitter brussels sprouts an approachable edge. A perfect recipe for fall, these brussies work with everything from roast chicken and pork to steak. They’re even great topped with a couple of fried eggs!
3 strips applewood smoked bacon (vegetarians can substitute with facon of choice)
1 tbsp olive oil
1 shallot, minced
1 lb brussels sprouts, washed, trimmed and shredded
pinch salt
1 tbsp red wine vinegar
additional salt and pepper to taste
1. Cook the bacon by your preferred method to crisp. Place strips on paper towels and blot off excess grease. Set aside to cool.
2. Heat oil in a saute pan over medium heat. Add shallot and saute until soft, about 1 minute.
3. Add brussels sprouts and pinch of salt to pan and saute until sprouts are soft and edges begin to brown, about 4 minutes.
4. While sprouts are cooking, crumble bacon.
5. Remove from heat and stir in red wine vinegar.
6. Just before serving, toss in bacon and season with additional salt and pepper to taste.
