An easy (1 pan) and flavorful dish that removes all traces of the funky smell that can sometimes inflict cooked Brussels sprouts! Serves 4 people as a side dish.
- 1 lb. organic Brussels sprouts
- 4 slices Black Pig bacon,
- 2 medium shallots
- ½ cup More than Gourmet vegetable or chicken broth
- 1 tablespoon Refosco red wine vinegar
- Kosher salt & freshly-ground pepper to taste.
Remove any discolored outer leaves and trim the stems from the Brussels sprouts. Slice them in half lengthwise (through the stem end.)
Coarsely chop the bacon.
Thinly slice the shallots.
Over medium heat in a large skillet, sauté the chopped bacon and sliced shallots for about 6 - 8. The bacon should be nearly crisp and the shallots should be almost browned. Remove the mixture from the oil and place on a towel to drain. Set aside.
Using the same hot pan, raise the heat to medium-high and add the broth and Brussels sprouts. Cover the skillet, and cook until the sprouts have turned a bright green color, about 7 – 9 minutes. Remove the lid, and cook about 5 more minutes, until most of the water has cooked off and the sprouts are tender. Check frequently (squeeze gently or pierce with a fork) so that the sprouts do not overcook. Remove from heat.
Stir in the bacon & shallot mixture, add salt and pepper to taste and drizzle with the red wine vinegar. Serve immediately.