Brussels sprouts are one of my favorite veggies. They get such a bad rap, but I think that's because most of us grew up eating them boiled until they turned gray and mushy. Thankfully we've discovered much more appetizing ways to prepare them these days. This version is so good, it just might end up on my Thanksgiving table.
Start by cooking some thick bacon until it's nice and crispy.
Remove the bacon from the pan and saute the onions in the bacon drippings. Oh my!
When the onions turn translucent, add halved Brussels sprouts.
Cook, stirring every now and then, until the Brussels sprouts begin to caramelize and soften.
During the cooking process, a delicious brown "fond" will form in the bottom of your saute pan. Add a tablespoon of rice vinegar to loosen that wonderful brown flavor into the dish.
Mmm, almost done!
When the sprouts are "crisp tender", stir in the reserved bacon. Taste carefully and season with salt and pepper before serving.
Brussels Sprouts with Bacon and Onions
makes 4-6 servings
- 4 slices thick bacon, cut crosswise into 1/4-inch wide pieces
- 1 large onion, minced
- 1 pound fresh Brussels sprouts, trimmed and cut in half lengthwise
- 1 tablespoon rice vinegar
- salt and pepper to taste
- In a large saute pan over medium heat, cook bacon until crisp; remove bacon from pan, but reserve bacon drippings.
- Still over medium heat, saute onions in bacon drippings until soft and translucent.
- Add Brussels sprouts and toss frequently until they start to caramelize a bit and become "crisp tender".
- Add rice vinegar to deglaze pan and stir in reserved bacon.
- Season with salt and pepper.