Here’s one to convert your kids: Sweet, smoky bacon piled over tender Brussels sprouts that soak up the candy flavor. It takes a little prep, but once it’s out of the pan and on your plate, you’ll be glad you took the time.
Here’s what you’ll need: (Serves about 4)
5 slices thick-cut bacon
2 to 3 tablespoons light brown sugar
2 tablespoons butter 1 tablespoon cooking oil, vegetable or olive
1 shallot, diced
1 1/2 pounds trimmed Brussels sprouts (cut larger sprouts in half, leave smaller sprouts whole) Salt and pepper to taste
Preheat oven to 350 degrees. Cover a baking sheet with parchment or foil. In a medium bowl, coat bacon with brown sugar and place on prepared baking sheet. Bake on center rack until cooked completely, about 20 minutes. Remove from oven.
For a crisper texture, transfer bacon to a plate, cool completely, then cut into small chunks and add just before serving. For candied bacon flavor throughout, follow the directions below.
Heat olive oil and butter in a skillet. Add shallots, sauté until golden brown. Add Brussels sprouts and cook without stirring for three to five minutes. Chop bacon into small chunks and add to skillet. Cook for about 10 minutes, stirring occasionally until sprouts are tender. Season with salt and pepper and serve.
Quick tip: No time to candy your bacon? Skip the bacon’s sugar coating and add candied walnuts or pecans instead.
Ashley Stewart: 425-339-4947; astewart@heraldnet.com.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
