Updated 01/16/2013 05:00 AM
Recipe: Caramelized Brussel Sprouts with Bacon, Grainy Mustard and Apple Cider Vinegar
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6 as a side
5-6 cups whole fresh brussel sprouts, halved
water as needed to steam sprouts (approx. 1 1/2 cups)
5-6 slices bacon, diced
1 medium onion, peeled and thinly chopped
olive oil as needed to saute sprouts
1 Tbs grainy mustard
approx. 2 Tbs apple cider vinegar
Use a large nonstick pan to crisp up 5 - 6 diced slices of bacon.
While you're keeping your eye on the bacon, peel and thinly chop one medium onion and then use a small paring knife to cut the stem end off of the sprouts and cut each one in half through the core.
Once the bacon is nice and crisp, take it out of the pan and drain it on paper towels leaving the rendered bacon fat in the pan.
Add the onions and saute those in the bacon fat.
While you're keeping your eye on the onions, add the sliced brussel sprouts to another large pan, add enough water to come 1/3 - 1/2 the way up the sprouts, turn the heat to high and put a lid on top.
The idea is that, while the onions are caramelizing, you want to steam the brussel sprouts until they're tender crisp and then drain them really well.
Take the onions out of the pan when they're golden brown and then add a splash of olive oil to the pan and add the well drained brussel sprouts and cook those along to caramelize on medium high heat.
Add more oil if you need too as you're cooking the sprouts and then, once you're happy that the sprouts are nicely caramelized, add the cooked onions, a dollop of grainy mustard, add a small splash of apple cider vinegar.....add the crispy bacon, toss everything to combine and it is good to go.
Try caramelizing the sprouts cut side down against the pan...they'll brown better that way.