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Categories:Viewed: 56 - Published at: 6 years ago
Ingredients
- 1 lb Brussels sprout (cut in half, root ends trimmed)
- 2 tablespoons butter
- 4 slices smoked bacon, chopped
- 1/2 small onion, peeled and finely chopped. (Or one shallot)
- 1 cup apple cider
- 1 cup chicken broth
- 1 tablespoon sugar (more or less to taste, depending on sweetness of cider)
- salt and pepper
Method
- Bring 3 quarts of salted water to a boil in a medium saucepan. Blanche the brussels sprouts halves in the boiling water for 2 minutes, covered. Drain and rinse with cold water.
- Over medium heat, melt 1 Tablespoon butter in a medium saute pan and add the bacon and onion. Saute until the bacon is nearly cooked and the onion is translucent, stirring frequently, 5 - 8 minutes.
- Push the bacon and onion to the edges of the pan and arrange the brussels sprouts in the pan in a single layer, with the cut side down. Leave them in the pan without stirring, letting them brown slightly, about 5 minutes.
- When brussels sprouts have caremelized, add the cider, chicken broth and sugar. Turn heat to med-high and bring the mixture to a medium boil. Cook until the liquid has reduced to a glaze and the brussells sprouts are cooked. If too much liquid boils away before brussels sprouts are tender, add additional liquid.
- Taste for salt level and season with salt and pepper. Add more sugar if desired.
- Remove from heat and stir in the remaining Tablespoon of butter until it is incorporated into the glaze.
