Skillet-Braised Brussel Sprouts with Bacon and Shallots
These are delicious! Buy small brussel sprouts that are bright green and have firm, tightly packed leaves.
- 4 oz. bacon (4 slices), chopped fine
- 2 shallots, sliced thin
- 1 lb. Brussel sprouts, stem ends trimmed, discolored leaves removed, and halved through the stem
- 1/2 cup water
- 1 tablespoon unsalted butter
- 1 tablespoon red wine vinegar
Cook bacon and shallots together in a 12-inch skillet over medium heat until the bacon is crisp and the shallots are browned, about 10 minutes. Transfer the mixture to a paper-towel-lined plate to drain.
Add the Brussel sprouts, water, and 1/2 teaspoon salt to the skillet and increase the heat to medium-high. Cover and simmer until the Brussels sprouts are bright green, about 9 minutes. Uncover the pan and cook until the liquid has evaporated and the sprouts are tender, about 5 minutes longer.
Off the heat, stir in the bacon mixture, butter, and vinegar. Season with salt and pepper to taste before serving.
“When we come to Christ in our brokenness, He makes us whole.”