Caramelized Brussels Sprouts With Bacon And Cider Recipes

CARAMELIZED BRUSSELS SPROUTS WITH BACON AND CIDER

Steps:

• Bring 3 quarts of salted water to a boil in a medium saucepan. Blanche the brussels sprouts halves in the boiling water for 2 minutes, covered. Drain and rinse with cold water.
• Over medium heat, melt 1 Tablespoon butter in a medium saute pan and add the bacon and onion. Saute until the bacon is nearly cooked and the onion is translucent, stirring frequently, 5 - 8 minutes.
• Push the bacon and onion to the edges of the pan and arrange the brussels sprouts in the pan in a single layer, with the cut side down. Leave them in the pan without stirring, letting them brown slightly, about 5 minutes.
• When brussels sprouts have caremelized, add the cider, chicken broth and sugar. Turn heat to med-high and bring the mixture to a medium boil. Cook until the liquid has reduced to a glaze and the brussells sprouts are cooked. If too much liquid boils away before brussels sprouts are tender, add additional liquid.
• Taste for salt level and season with salt and pepper. Add more sugar if desired.
• Remove from heat and stir in the remaining Tablespoon of butter until it is incorporated into the glaze.

CARAMELIZED BRUSSELS SPROUTS AND BACON

Steps:

• Remove outer leaves from brussels sprouts, trim stem end and halve. Leave smaller sprouts whole, cutting an X in stem end to allow heat to penetrate.
• In large skillet, cook bacon until browned, 3-5 minutes. Remove bacon from skillet, keeping warm. Drain excess grease from skillet, reserving 3 tbsp (45 mL) in pan.
• Add butter and olive oil to bacon grease. Add shallot; cook until translucent.
• Add brussels sprouts and sauté until golden and tender, yet still slightly firm, about 10 minutes. Be careful not to burn. (Add up to ⅓ cup (75 mL) hot water to skillet if pan is getting dry and sprouts aren't cooking).
• Add bacon to brussels sprouts.
• Just before serving, squeeze lemon juice over brussels sprouts and season with salt and pepper.