Author Notes
A standout side for Thanksgiving or any cold weather meal. —chezjewels
Ingredients
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1/4 cup
Olive oil
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1/2 pound
Brussels sprouts, trimmed and cut in half
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6 ounces
pancetta, cubed and cooked
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1 tablespoon
minced garlic
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1/2 cup
bourbon
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1/2 cup
maple syrup
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salt & pepper, to taste
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1
shallot, lightly picked in some white vinegar, salt, and sugar
Directions
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Heat the oven to 375. Also heat olive oil in a 12” cast iron skillet. Place the sprouts, cut-side down, on the hot skillet and let cook without moving for about 7 minutes, until they are nice and browned on the bottom. Sprinkle the minced garlic over the sprouts, salt and pepper the dish, and place the skillet into the pre-heated oven without flipping the sprouts. Cook for about 10 minutes.
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Return the skillet to a burner. Add the bourbon, then ignite. Add the maple syrup while flames are still turning in order to caramel ice the sprouts.
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Remove from heat. Add the bacon and toss to combine. Add more salt & pepper, if needed. Serve with the pickled shallot.
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Thinly slice the shallot and place it in a small bowl. Salt it generously, add a pinch of sugar, then cover it with vinegar. Let the shallot pickle while you prepare the sprouts.
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