Brussels Sprouts with Cider and Bacon
This dish is so good that even those who don’t think they like Brussels sprouts will devour it!
Serves: 4Hands-on: 45 minutesTotal: 45 minutesDifficulty: Medium
- ½ cup apple cider
- 1 lb. whole Brussels sprouts
- 4 slices bacon, chopped
- ½ tsp. salt
- ⅛ tsp. ground black pepper
- Bring apple cider to a rapid boil in a small saucepan. Cook down until cider coats the back of a spoon and is reduced to about 1 tablespoon of liquid, about 10 minutes. Transfer to a small bowl and set aside.
- Separate individual leaves of Brussels sprouts by cutting sprouts in half from stem to tip. Remove core and peel leaves apart. Rinse sprouts and drain well.
- Heat bacon in a large skillet set over medium-high heat. Cook bacon 10 minutes until crispy and fat has rendered out. Use a slotted spoon to transfer bacon to a paper towel to drain.
- Add sprouts and sauté until just beginning to wilt, about 4 minutes. Add apple cider, salt, and pepper and cook another 2 minutes, stirring to coat. Transfer to a serving dish and sprinkle bacon on top. Serve immediately.