Monday, January 27, 2014

David's Sweet Sprouts and Bacon

My husband and I love cooking, and he's a very talented chef. He invented this recipe one night and it is by far the best recipe for Brussels sprouts that I have ever tasted. It's sweet, salty, and tangy, which beautifully complements the earthy taste of the sprouts.


10 oz. Baby Brussels sprouts
5 strips of thick cut bacon, diced
2 cloves of garlic, minced
1 tablespoon of butter
1 1/2 tablespoons of Champagne vinegar (or whatever vinegar you like)
2 tablespoons of honey

To prepare your Brussels sprouts, trim the end and remove any loose leaves, then cut them in half.

Fry the diced bacon in a medium pan over medium heat until it's crisp and its fat runs off.

Remove the bacon, leaving the fat in the pan. Melt one tablespoon of butter in the pan with the bacon drippings, then add the Brussels sprouts. Saute the sprouts in the butter and bacon fat until they're browned and fragrant, then add the minced garlic and cook for another minute. 

Reduce your heat to low, return the bacon to the pan with the sprouts, and add the champagne vinegar and the honey. Sautee for a few more minutes, stirring constantly to make sure the Brussels sprouts are well coated with the honey and vinegar. Add salt and pepper to taste, and devour immediately. 

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