Brussels sprouts with bacon and shallots
4 slice(s), cut into thin strips
2 medium, chopped
Uncooked Brussels sprouts
1 pound(s), trimmed and sliced (about 8 cups)
¼ tsp(s), freshly ground
- In a large nonstick skillet over medium heat, cook bacon, stirring frequently, until crisp, about 5 minutes; remove to paper towels with a slotted spoon to drain.
- Remove and discard all but 2 tablespoons bacon fat from skillet; place skillet back over medium heat. Add shallots; cook, stirring often, until almost tender, about 3 minutes.
- Add Brussels sprouts, water, salt and pepper to skillet; increase heat to medium-high and cook, tossing frequently, until sprouts are crisp-tender and golden in spots, about 8 minutes. Stir in vinegar and bacon; remove from heat.
- Yields about 2/3 cup per serving