Braised Brussels Sprouts with Bacon and Hard Apple Cider
Serves 3 to 4
If there was ever a way to get Brussels sprouts haters to try the vegetables, it’s with browned bits of bacon balanced by honey and crisp apple cider.
3 strips bacon, cut crosswise into ½” strips
2 Tbsp. butter
1 ½ lbs. Brussels sprouts, trimmed and halved
2 large shallots, roughly chopped
1 cup hard apple cider
1 tsp. honey
1 tsp. kosher salt
Freshly ground black pepper
Heat a large cast iron skillet over medium-high. Add bacon and cook, stirring here and there, until brown and crisp. Remove the bacon with a slotted spoon and drain on paper towels.
Pour all but 1 Tbsp. bacon fat into a heat-proof jar and reserve for another use. Add butter to skillet. When the butter has melted, add the sprouts. Cook for about 5 minutes, gently shaking the skillet from time to time.
Stir in the shallots and cook for 2-3 minutes. Add the cider, honey, salt and pepper, gently mix, and bring to a boil.
Reduce heat to a simmer. Cook until the sprouts are tender and the liquid has almost evaporated, 5-7 minutes. If the sprouts need more cooking time, add more cider.
Toss with bacon and serve immediately.
Are you a Brussels sprouts lover or hater?