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Brussels Sprouts – – not Grandma’s version

Crispy, deliciously caramelized and flavorful
  • 1 pound slab bacon, cut into matchstick strips
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons unsalted butter
  • 2 pounds best quality Brussels sprouts, core sliced off and cut in-half length wise
  • kosher salt
  • freshly ground pepper
  • 10 garlic cloves, peeled and roughly chopped
  • 4 tablespoons good quality balsamic vinegar
  1. Heat the slab bacon and the olive oil in a skillet over medium-high heat. Cook, stirring occasionally until bacon is crisp and the fat has rendered. Using a “spider” or a slotted spoon, transfer the bacon to a platter with paper towels to absorb excess fat.
  2. Pour off all but 3 tablespoons of the rendered bacon fat and add the butter.
  3. Add the Brussels sprouts and sauté, stirring occasionally until golden and caramelized.  Season with kosher salt and freshly ground pepper.
  4. Add chopped garlic, allowing enough time for it to sauté, without burning
  5. Remove skillet from heat, and add balsamic vinegar, tossing to thoroughly integrate and glaze the Brussels sprouts
  6. Crunch the bacon bits over the Brussels sprouts and toss to combine throughout
  7. Serve warm
Serves 6 as a side dish
Select Brussels sprouts that are firm, brightly green and tight.
Slab bacon rendering. The fat will be used to sauté the Brussels sprouts. The crispy bacon will then be used to incorporate a delicious, smoky element to the dish.
A good sized skillet with surface area helps the Brussels sprouts to caramelize evenly.

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