Ingredients
- 4 cup brussels sprouts
- 2 ounce sliced smoked bacon, cut into 1/2-inch pieces
- 2 ounce medium shallots, thinly sliced
- 1 ounce tart apple (such as honeycrisp or granny smith), peeled and medium diced
- 1/2 cup duck fat or canola oil
- 1/2 teaspoon ground allspice
Preparation
Baking Directions:
Prep the Brussels sprouts: Remove the first layer of leaves and trim the base.
Wash in cold water and drain.
Place the sprouts on their side on a cutting board; slice each into three equal pieces.
Heat duck fat or canola oil over medium-high heat in a 10-inch sauté pan.
After one minute, when the oil starts to shimmer (just before it reaches its smoke point), add the Brussels sprouts and shake the pan.
Add the apple, bacon and shallots; cook for 1 minute and shake the pan again.
Repeat four more times, until the sprouts become dark brown and caramelized, and are firm but yielding to the bite.
Add salt, allspice, and 6 grinds of pepper.
Combine and serve.
