Brussels Sprouts with Bacon and Hard Apple Cider

By mhyde

Ingredients

• 3 strips bacon, cut crosswise into 1/2” strips
• 2 Tbsp. butter
• 1 1/2 lbs. Brussels sprouts, trimmed and halved
• 2 large shallots, roughly chopped
• 1 cup hard apple cider
• 1 tsp. honey
• 1 tsp. kosher salt
• Freshly ground black pepper

Preparation

Step 1

Heat a large cast iron skillet over medium-high. Add bacon and cook, stirring here and there, until brown and crisp. Remove the bacon with a slotted spoon and drain on paper towels.

Pour all but 1 Tbsp. bacon fat into a heat-proof jar and reserve for another use. Add butter to skillet. When the butter has melted, add the sprouts. Cook for about 5 minutes, gently shaking the skillet from time to time.

Stir in the shallots and cook for 2-3 minutes. Add the cider, honey, salt and pepper, gently mix, and bring to a boil.

Reduce heat to a simmer. Cook until the sprouts are tender and the liquid has almost evaporated, 5-7 minutes. If the sprouts need more cooking time, add more cider.

Toss with bacon and serve immediately.