Brussels sprouts are the best this time of year, after the first frost of the late autumn has made them sweet and crunchy. Good by themselves, roasted, blanched, baked, raw in a salad, or served with chicken, fish, pork, beef, game, tofu, rice, kimchi, eggs, curry, potatoes and almost anything else you can think of. Here’s a simple recipe that you can bring to Thanksgiving this year. Feel free to substitute roasted mushrooms for the bacon to have a satisfying vegetarian side dish or salad. Make a mess. Have some fun. Try something new.
Brussels sprouts w/ bacon and apple cider vinegar
yield: 4 servings
1lb Brussels sprouts, cut in half
1/4lb bacon, rendered crisp and roughly chopped
2 cloves garlic, minced
3T apple cider vinegar
2T grapeseed oil
TT (To Taste) black tellicherry pepper/sea salt
Place non-reactive stainless steel sauté pan or cast iron pan on medium high heat. Once pan is hot, add Brussels sprouts and grapeseed oil. Toss them a few times to fully coat with oil, salt and pepper. Once they are seasoned, use a tongs and make sure the Brussels are cut side down to get maximum caramelization. You also need to make sure there is enough space in the pan for all the Brussels to be cut side down. Make sure you have a big enough pan or do them in batches otherwise your pan will not retain the heat needed and they won’t be delicious and roasted.
Once the Brussels are in the pan, let them sit and sizzle for 4-8min without fussing with them. If the pan is too dry the Brussels will dry out and not be crispy, so if the sprouts soak up all the oil, then add more! Once you have a nice and crispy sprout situation, add the garlic for 2min and remove from heat. Add cider vinegar to deglaze, and toss in bacon. Taste the Brussels. Are they a bit salty tangy and crunchy? Good. No one likes them mushy and bland.
Serve warm, room temperature or cold.