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