CIDER-BRAISED BRUSSELS SPROUTS WITH BACON

CIDER-BRAISED BRUSSELS SPROUTS WITH BACON image

Yield 6-8 servings

Number Of Ingredients 10

1 1/2 pounds Brussels sprouts, stem ends trirmmed, halved through the core
4 to 6 strips bacon, cut into 1/2-inch strips (optional)
1 tablespoon olive oil
3 tablespoons butter
1/2 cup minced shallots
1 garlic clove, minced
1 cup hard cider or beer
1 teaspoon kosher salt + salt to taste
Freshly ground black pepper
Pinch nutmeg

Steps:

Instructions: Bring a large pot of well-salted water to a rolling boil. Prepare an ice bath. Blanch the sprouts until crisp-tender but no longer crunchy, 5-7 minutes. Drain and immediately plunge into the ice water. When cool, drain well. Meanwhile, heat a large skillet over medium-high heat. Add the bacon, if using, and brown until crisp. Remove the bacon with a slotted spoon, drain on paper towels. Discard the bacon fat or save for another use. Add the olive oil to the pan. When it's hot, add 2 tablespoons of the butter. When the butter is frothy, add the sprouts and saute for about 5 minutes, shaking the pan gently from time to time rather than stirring. Stir in the shallots and garlic and cook for 2-3 minutes, until all of the vegetables are lightly browned, stirring often. Add the cider, 1 teaspoon kosher salt and lots of black pepper. Bring to a boil, reduce heat to a lively simmer and cover. Cook until the sprouts are cooked through at the core, 3-5 minutes. Uncover, increase heat to high and cook until the liquid is almost completely evaporated, about 2 minutes. If the sprouts are done to your liking before that, it's OK to have a little extra liquid. Season lightly with nutmeg, and salt and pepper if needed. Toss with the bacon, if using, and the extra tablespoon of butter. Transfer to a warmed bowl.