A standout side for Thanksgiving or any cold weather meal. —chezjewels
Brussels sprouts, trimmed and cut in half
pancetta, cubed and cooked
salt & pepper, to taste
shallot, lightly picked in some white vinegar, salt, and sugar
In This Recipe
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.
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.
Remove from heat. Add the bacon and toss to combine. Add more salt & pepper, if needed. Serve with the pickled shallot.
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.