with a surprise vinaigrette.
It’s difficult to get my family, especially my husband, to eat
Brussels sprouts. However, when I cook them this way, they don’t seem
to mind too much and even seem to enjoy them.
1 ½ lbs BRUSSELS SPROUTS – trimmed
8 OZ BACON – thick sliced style, diced
1/3 CUP SHALLOTS – diced
¼ CUP CIDER VINEGAR
1 TB LIGHT BROWN SUGAR
1 TB MUSTARD – stone-ground variety
SALT – to taste
FRESHLY GROUND BLACK PEPPER – to taste
- Shred Brussels sprouts in a food processor using the slicing blade and set aside.
- Cook bacon in a large non-stick skillet until crisp and transfer to a plate lined with paper towels. Drain, all but 2 Tb of drippings.
- Add shallots to the skillet and cook in the drippings over medium heat for about 2 minutes. Deglaze the pan with the cider vinegar and whisk in the brown sugar and mustard. Stir to mix well and season with salt and pepper.
- Add the sliced Brussels sprouts and bacon. Toss well to wilt the Brussels sprouts while cooking over medium -low heat just until the sprouts are wilted.
NOTE: A little sprinkling of freshly grated cheese adds a nice surprise.