Monday, December 20, 2010
Brussels Sprouts with Bacon and Shallots
If Christmas can be said to have a vegetable, I think the honor would go to brussels sprouts. They are a fabulous winter accompaniment to a hearty meal, but they rarely get to play a memorable role. This recipe for Skillet-Braised Brussels Sprouts with Bacon and Shallots, from the The America's Test Kitchen Family Cookbook, just might change that. With bacon and bits of caramelized shallots, brussels sprouts get gussied up for the holiday (but they're just as comfortable at a weekday family meal.)
- The recipe, which I've included below, is pretty simple:
- I used Benton's bacon, and because it is so strong in smoky flavor, I used a little less than the recipe specified.
- I found that my sprouts cooked a bit quicker than the recipe advises, so my advice is to watch them carefully - the first time I made this, they were almost overcooked. Since I like a little more crispness to the sprouts, I've reduced the cooking time.
I'm glad to find such an easy and delicious way to prepare brussels sprouts. There was enough bacon to lend the sprouts great flavor but not so much that it overpowered the goodness of the sprouts. This has definitely become my regular brussels sprouts recipe, but it's also my company-worthy brussels sprouts recipe!
Skillet Braised Brussels Sprouts with Bacon and Shallots
4 oz bacon (4 slices) sliced about 1/4 in wide
2 shallots, sliced
1 lb brussels sprouts, trimmed and halved through stem
1/2 c water
1 T unsalted butter
1 T red wine vinegar
1. Cook bacon and shallots together in skillet over medium heat about 10 min. Transfer to paper towels to drain.
2. Add brussels sprouts, water and 1/2 tsp salt to skillet, cover and simmer over medium-high heat until brussels sprouts are bright green, about 9 minutes or less.
3. Uncover skillet and cook until the liquid has evaporated and sprouts are tender, about 5 minutes or less.
4. Remove from heat, and stir in bacon and shallots, butter and vinegar. Season with salt and pepper as needed.