Servings:
Serves 4 Servings
Ingredients
- 1 pound brussels sprouts, trimmed, halved
- 1 tablespoon olive oil
- 1/4 cup diced applewood smoked bacon
- 1/4 cup diced shallots (thinly sliced) (2-3)
- 1/4 cup sherry vinegar
- 2 tablespoon butter
- 1/4 cup dried cranberries, rehydrated
- 1/4 cup pecans, toasted
- 1 tablespoon picked thyme
- 1 tablespoon lemon zest
Preparation
Baking Directions:
In a pot of boiling salted water, blanch trimmed brussels sprouts until tender, but still bright green.
Transfer brussels sprouts to ice bath to shock and then drain the water.
In a sauté pan over medium-high heat add olive oil and bacon.
Render down the bacon and add shallots.
Saute shallots for 2 to 3 minutes.
Add brussels sprouts and cook until caramelized.
Deglaze pan with sherry vinegar.
Add butter and toss.
Add the cranberries, pecans, thyme and lemon zest.
Season with salt and pepper.
Serve alongside pork or as a brunch side.
