Tasty Brussels Sprouts



E

Erica

Guest
Tasty Brussels Sprouts

In this recipe, sweet brussels sprouts are cooked with the bold flavors of bacon, garlic, and cider
vinegar. These make a great side dish that is loved by the vegetable-phobes and adored by vegetable-
philes. If you are vegetarian, try using 2 tsp grainy mustard instead of bacon and an infused oil
instead of the bacon grease. Make this in the fall when Brussels sprouts are in season.

Servings: 3-4

1 lb fresh Brussels sprouts, stems trimmed, loose outer leaves removed, and rinsed 3 strips bacon,
cut into 1" pieces 2 large cloves garlic, minced 3 Tbsp cider vinegar
1/2 tsp salt Freshly ground black pepper

Bring Brussels sprouts, salt, and 1/2 cup water to a boil in 2 qt saucepan. Immediately turn heat to
low and cover. Simmer for 8-10 minutes, or until sprouts are bright green and tender. Do not
overcook. Drain in colander and rinse with cold water. Slice each sprout in half lengthwise and set
aside. Heat large skillet on medium high. Add bacon and cook until very crisp, crumbling with
spatula or wooden spoon. Drain all but 1 tsp grease and reserve bacon. Turn heat to medium. Cook
garlic in the bacon grease until fragrant and straw-colored. Add Brussels sprouts and toss until
heated through. Add bacon, cider vinegar, and pepper to taste. Toss to coat and serve.

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