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Sides, Thanksgiving | |
| 3 strips bacon, cut crosswise into �� strips 2 Tbsp. butter 1 � lbs. Brussels sprouts, trimmed and halved 2 large shallots, roughly chopped 1 cup hard apple cider 1 tsp. honey 1 tsp. kosher salt Freshly ground black pepper | |
| Heat a large cast iron skillet over medium-high. Add bacon and cook, stirring here and there, until brown and crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour all but 1 Tbsp. bacon fat into a heat-proof jar and reserve for another use. Add butter to skillet. When the butter has melted, add the sprouts. Cook for about 5 minutes, gently shaking the skillet from time to time. Stir in the shallots and cook for 2-3 minutes. Add the cider, honey, salt and pepper, gently mix, and bring to a boil. Reduce heat to a simmer. Cook until the sprouts are tender and the liquid has almost evaporated, 5-7 minutes. If the sprouts need more cooking time, add more cider. Toss with bacon and serve immediately. | |
Unrated | |
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