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bacon onion garlic sugar sherry vinegar thyme rosemary bay leaf kosher salt freshly ground black pepper kosher salt Brussels olive oil garlic thyme skewers
Viewed: 17 - Published at: 9 years agoIngredients
- 1 pound thick-cut bacon, cut into 1/4-inch strips
- 1 large onion, finely chopped
- 1 garlic clove, finely chopped
- 3/4 cup granulated sugar
- 1/2 cup (packed) dried apricots (4 ounces), roughly chopped
- 1/4 cup sherry vinegar
- 1 sprig thyme
- 3 sprigs rosemary
- 1 bay leaf
- Kosher salt
- Freshly ground black pepper
- Kosher salt
- 16 medium Brussels sprouts (12 ounces), trimmed and halved
- 2 tablespoons olive oil
- 2 garlic cloves, smashed
- 4 sprigs thyme
- 32 small skewers or toothpicks
Method
- Cook bacon in a large skillet over medium-low, stirring occasionally, until brown and crisp, about 15 minutes. Add onion and cook until lightly browned, about 5 minutes, stirring frequently. Add garlic and cook, stirring, 1 minute more. Add sugar, apricots, vinegar, and 1/4 cup water and bring to a boil, stirring. Add thyme, rosemary, and bay leaf and simmer until liquid is syrupy, 8-10 minutes. Remove herb sprigs and let bacon mixture cool. Transfer to food processor and pulse to a chunky puree. Season with salt and pepper.
- Bring a small pot of salted water to a boil and prep a bowl of ice water. Add Brussels sprouts and cook until bright green, 1 minute. Drain and transfer to ice water to cool. Drain well and pat dry with paper towels.
- Heat oil in a large skillet. Add Brussels sprouts, garlic, and thyme and cook over high heat, stirring occasionally, until crisp-tender and browned in spots, about 5 minutes. Discard garlic and thyme.
- Arrange Brussels sprouts cut-side up on a serving tray and spoon about 1 tsp. bacon jam onto each. Spear each Brussels sprout half with a toothpick and serve.
- Bacon jam can be made up to 5 days ahead. Refrigerate in an airtight container and return to room temperature before serving.
