Sautéed Brussels Sprouts with Bacon

Name: Sautéed Brussels Sprouts with Bacon
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 2 pounds Brussels sprouts, ends trimmed, cut in half through the stem; 1/3 cup good quality extra virgin olive oil; 3 tablespoons sherry vinegar; 1/4 pound (4 slices) of bacon, cut crosswise into strips (hickory-smoked is great, if you can find it); 1/2 cup minced shallots (2 large shallots); 2 tablespoons minced garlic (4 large cloves); 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme; Kosher salt, to taste; Fresh ground black pepper, to taste

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Prep Time: 30 minutes

Cook Time: 10 minutes

Total: 40 minutes

Servings: 4

Cost: $9.08 /serving

Author : Lisa

Ingredients

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2 pounds Brussels sprouts, ends trimmed, cut in half through the stem1/3 cup good quality extra virgin olive oil3 tablespoons sherry vinegar1/4 pound (4 slices) of bacon, cut crosswise into strips (hickory-smoked is great, if you can find it)1/2 cup minced shallots (2 large shallots)2 tablespoons minced garlic (4 large cloves)2 tablespoons fresh thyme leaves or 2 teaspoons dried thymeKosher salt, to tasteFresh ground black pepper, to taste

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Instructions

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Step 1

Bring a large pot of salty water to a boil. Add the brussels sprouts and when the water returns to a boil, set the timer for 2 minutes. Meanwhile fill a large bowl halfway up with ice and cold water. Drain the brussels and add them to the ice bath. When they're completely cool, drain them well and pat them dry with a clean dish towel.

Step 2

Whisk the oil and vinegar in a small bowl until it's thick and emulsified.

Step 3

Heat a large cast iron skillet (12-15") over medium heat. Cook the bacon until it starts to crisp and the fat is released, about 3 minutes. Add the sprouts and turn the heat up high. Let them sear, undisturbed for 2 minutes and then toss and continue to cook them, tossing, until they start to brown. Add shallots, garlic and thyme to the skillet. Lower the heat to medium and cook, stirring frequently, for 3-4 minutes longer, until the Brussels are tender and the shallots are translucent. Remove from heat, pour in vinaigrette and toss, to coat. Season generously with salt and pepper, to taste. Serve warm.