Tuesday, July 29, 2014

Bacon Braised Brussels Sprouts

This side dish was a hit with the family.  Easy to prepare and full of flavor!  I found the recipe in a special addition of a magazine called "Bacon" published by Hobby Farms.

Bacon Braised Brussels Sprouts

1 lb. Brussels sprouts
3 slices bacon
¼ cup pork or chicken stock
1 ½ Tbsp. Dijon mustard
2 tsp. honey
½ tsp. black pepper

Cut the Brussels sprouts in half lengthwise so that the leaves of each half stay together, and set aside.

Cut the bacon into 1 inch strips, and place into a sauté pan over medium-high heat.  Once the bacon is crisp and fat is rendered, remove the bacon, and reserve the fat in the pan.

Place sprouts cut-side down into the pan, and season them lightly with salt.  Sear the sprouts 3 to 5 minutes until brown and crispy on the cut side.

Add the stock of your choice to the pan, reduce the heat to medium, and cover.  Cook 4 to 5 minutes until the sprouts are tender.  Finally, add the mustard, honey and pepper to the pan, and toss to coat the sprouts.

Transfer the sprouts to serving dish, and top with the reserved crispy bacon strips.  Serve while warm.

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