Some of you probably thought it’s the bacon I’m referring to as the secret ingredient. Well, I agree bacon makes everything better, but I wasn’t talking about that in this case.
I believe it’s the sherry vinegar that makes all the difference in this recipe. I don’t particularly like vinegar, and I sure don’t like sherry, but somehow it makes this taste so amazing. You could omit it, of course, but I highly recommend you give it a try! You could even make this without the bacon and it’ll still be delicious. Or use turkey bacon if you’d like a leaner option.
Ingredients
2 pounds brussels sprouts, ends trimmed, cut in half through the stem
½ cup Bertolli extra virgin olive oil
2 tablespoons sherry vinegar
¼ pound of sliced bacon, cut crosswise – get hickory-smoked bacon if you can find it
½ cup minced shallots (2 large)
2 tablespoons minced garlic (4 large cloves)
2 tablespoons fresh thyme leaves
Kosher salt, to taste
Fresh ground black pepper, to taste
Instructions:
Blanch the Brussels Bring a large pot of salty water to a boil. Fill a large bowl halfway with ice water and set it aside. Add the brussels sprouts to the pot. When it returns to a boil set the timer for 2 minutes. After 2 minutes, drain sprouts and shock them in ice water to stop them from cooking so they keep their crunch and their bright green color. Drain well and set aside.
Make the vinaigrette Whisk oil and vinegar in a small bowl until it’s thick and emulsified. Set aside.
Finish the dish Heat a large cast iron skillet (12-15″) over medium heat. Cook the bacon until it starts to crisp and the fat is released, about 3 minutes. Add the sprouts and turn the heat up to high. Using your spatula – turn as many sprouts as you can cut side down. Let them sear, undisturbed for 2 minutes. Add shallots, garlic and thyme to the skillet. Cook, stirring frequently for 3- 4 minutes longer, until the shallots are translucent. Remove skillet from heat and pour vinaigrette over. Toss to coat. Season with salt and pepper, to taste. Serve as a salad, starter, or side.
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Quick tip: Omit the bacon and this side dish is all good for vegetarians, too.