Thursday, February 18, 2010

Skillet-Braised Brussels Sprouts with Bacon and Shallots

Don't let the mention of brussels sprouts turn you away - they're so much better than the negative fame they've received! Especially when you toss them with some good seasoning and BACON. yum.

This was served as the side to the main course. The recipe is from my beloved cookbook, America's Test Kitchen Cookbook. The only thing I found was the cook time was a bit too long, but I think I like my vegetables a little on the crunchy side anyways.

4 slices bacon, chopped fine (not cooked)
2 shallots, sliced thin
1 lb. brussels sprouts, stem ends trimmed, discolored leaves removed, and halved through the stem
1/2 c. water
1 Tbs. unsalted butter
1 Tbs. red wine vinegar


Cook the bacon and shallots together in a 12-inch skilled over medium heat until the bacon is crisp and the shallots are browned, about 10 minutes. Transfer the mixture to a paper-towel lined plate to drain.
Add the brussels sprouts, water, and 1/2 tsp salt to the skillet and increase the heat to medium-high. Cover and simmer until the Brussels sprouts are bright green, about 9 minutes. Uncover the pan and cook until the liquid has evaporated and the sprouts are tender, about 5 more minutes.
Off the heat, stir in the bacon mixture, butter, and vinegar. Season with salt and pepper to taste before serving.