Author Notes
The quintessential autumn vegetable recipe- deep & smokey, with a pan gastrique to bring it all together. I serve this every Thanksgiving. —Stefano Coppola
Ingredients
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2 pounds
brussel sprouts, trimmed & halved
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12 ounces
smoked bacon, cut into thin strips
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5
shallots, julienned
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2 tablespoons
dark brown sugar
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1/4 cup
cider vinegar
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kosher salt & pepper to taste
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2 tablespoons
canola oil
Directions
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Preheat oven to 400.
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In a very large skillet, prefferably cast iron, cook bacon over med-low heat until crispy. Remove with slotted spoon and reserve.
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Add canola oil and saute shallots until soft and begining to caramelize. Remove with slotted spoon and reserve with bacon.
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Increase heat to med & add brussel sprouts to skillet, having as many with the cut side down as possible. Allow to cook for 3 min, transfer to oven & roast for about 15 minutes, until tender.
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Remove brussel sprouts from skillet. Add vinegar and sugar and cook until reduced by half and syrupy. Toss with brussel sprouts, bacon, and shallots. Season to taste with salt & pepper, serve.
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