Pan Roasted Brussels Sprouts with Bacon and Shallots
Call me fickle. I liked sprouts for a brief time as a child, quickly fell out of like with them, and only in the last few years have decided I love them again. It’s all in the preparation. This dish is a little rich for a regular weeknight dish, but what the heck, it was Valentine’s Day and my husband Tim’s eyes glazed over and little hearts popped out his ears when I suggested this for a special dinner.
I do prepare Brussels sprouts as an easy weeknight side dish by skipping the bacon and parmesan cheese and pan roasting them with a dollop of olive oil, Dijon mustard, balsamic vinegar and a little maple syrup.
1 pound fresh Brussels sprouts, trimmed, rinsed, drained, and quartered
6 strips uncured bacon
3 medium shallots, peeled and sliced thin
¼ cup balsamic vinegar
¼ cup dry white wine
1 tablespoon Dijon mustard
1 teaspoon honey
Sea salt and freshly ground black pepper to taste
¼ to 1/3 cup shaved parmesan cheese
Using kitchen shears, snip bacon into small pieces and cook in heavy skillet until crisp. Remove from heat, reserving 1 tablespoon grease. Cook sliced shallots in bacon grease until soft and golden brown. Remove from skillet and set aside. Add Brussels sprouts to skillet and cook over low to medium heat, turning with spatula to allow all sides to brown. Cook to desired doneness.
Meanwhile, in a glass measure, whisk together balsamic vinegar, white wine, Dijon mustard, and honey. When sprouts are almost done, pour sauce over, turning to coat each sprout. Allow sauce to cook down a bit, while sprouts finish cooking. Stir in bacon bits and shallots and heat through, and salt and pepper to taste. Remove from heat and garnish with shaved parmesan cheese.
© 2017 Georgia Kohart