A favorite Thanksgiving side dish of mine. Salty bacon, acid from the cider vinegar, and a hint of sweetness from the maple syrup, with shallots – that are good with anything.
- Bacon, 5 slices, cooked and cut into small pieces
- Brussels Sprouts, about 30 ea
- Shallot, 2 ea, minced
- Maple Syrup, 2 tbl
- Apple Cider Vinegar, 2 tbl
Cook bacon until crispy, reserve bacon fat. Cut stem from sprouts, cut in half, and par cook in salted boiling water. Chill in ice bath, and remove from water. Heat bacon fat over medium heat. Dry off your sprouts very well or they will splatter in the pan and make a tremendous mess. sear until nicely brown, then flip the sprouts, add the shallot, and cook until the shallot is translucent and the sprouts are brown on both sides. Add maple syrup and cider vinegar to deglaze the pan, and then continue to cook reducing the liquid until it is syrupy. Turn off heat, add bacon to pan and toss to coat.