Club Recipes

The perfect side that can be made year-round, shared by Greystone
Executive Chef Derek Everitt.

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Ingredients:

 

• 1 Lb. Bacon, Cut Into 1/2-Inch Pieces

• 1 Tsp.  Canola Oil

• 2 Lb. Brussels Sprouts, Halved

• Kosher Salt

• 2 Tbsp. Unsalted Butter, Divided

• 2 Tbsp. Balsamic Vinegar

 

Directions:

 

Step 1

In large heavy-bottomed skillet, cook bacon on medium until golden brown, stirring occasionally, about 15 minutes. With slotted spoon, transfer bacon to paper towels and reserve bacon fat from pan.

 

Step 2

Heat oil in skillet on medium-high. Working in batches, add sprouts, flat side down, in single layer to skillet. Once sprouts are sizzling, add 1 tablespoon reserved bacon fat, a pinch of salt, and 1 tsp butter. Cook sprouts until flat sides are dark mahogany brown, about 3 minutes. Transfer sprouts to plate. Repeat with remaining sprouts.

 

Step 3

When all sprouts are cooked, add bacon and 1 tablespoon butter to skillet. Return sprouts to skillet and toss until heated through. Add vinegar and simmer until reduced slightly, 1 to 2 minutes. Serve immediately.