
Club Recipes
Brussels Sprouts with Bacon
The perfect side that can be made year-round, shared by Greystone
Executive Chef Derek Everitt.
Ingredients:
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1 Lb. Bacon, Cut Into 1/2-Inch Pieces
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1 Tsp. Canola Oil
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2 Lb. Brussels Sprouts, Halved
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Kosher Salt
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2 Tbsp. Unsalted Butter, Divided
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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.
