Balsamic Braised Brussels Sprouts with Maple Bacon

Can I be honest? I have always detested Brussels Sprouts. I mean, I HATE them. I have memories of eating bitter cabbage-y nastiness as a child. And my most powerful memory involves my younger brother feeding some to our dog and a horrific bout of dog gas that followed. Oh the horror. So I needed a recipe that changed my perspective on Brussels, especially because I received two pounds of them in my produce basket on Saturday. I scurried to the fabulous Smitten Kitchen website and relied on Deb's expertise for this recipe. I made a few adjustments, but definitely want to credit her with the awesomeness that ensued. I now love Brussels sprouts, as long as they are coated in caramelized Balsamic Vinegar and braised in beautiful butter and bacon. Yeah, these are not so good for you. But oh heck, they are a foodgasm, through and through. Strong flavors, bold textures, and out-of-this world taste. Get ready to have your socks knocked off.





Start with two pounds of Brussels. Wash them, and if there are any stems on the end, cut those off. Mine were pretty clean, so I just trimmed them a little.

Peel one shallot. A shallot is like a cross between garlic and an onion. It has a mellow flavor, and it really adds a nice depth to this dish. I love shallots like, 10 million times more than onions. 

This is what it looks like peeled. So pretty.

Slice the shallot, and then roughly shop it into tiny pieces. One shallot will yield about three tablespoons.

I didn't completely mince mine, more like a mince/dice blend. Set your shallot and Brussels aside.

Toss some bread into a food processor. I used a hearty country white, and used two pieces. Throw in a teaspoon of dried thyme and a small drizzle of Extra-Virgin Olive Oil (about a teaspoon), and pulse them together until the breadcrumbs are small and fine. Spread them on a baking sheet and bake them in the oven at 350 degrees for 10-12 minutes. I used a spatula to toss them a few times while they were baking.

They will be nice and golden brown. Set them aside.

Heat a large skillet over medium-high heat and add two tablespoons of Extra-Virgin Olive Oil and four tablespoons of butter. 

Heat until foamy.

Add the Brussels sprouts, and a sprinkle of sea salt and a few turns of freshly ground black pepper. Cook the sprouts for 7-10 minutes until slightly browned, being sure to stir frequently.

Deb at Smitten Kitchen used Pancetta in her recipe. I adore Pancetta, but finding that in Utah on super-short notice is hard. I opted for some smoky maple bacon instead. It is heavenly! So get four slices of thick-cut bacon and chop it into small pieces.

Add the bacon to the pan. Stir it around and get the bacon to the bottom of the pan. Cook until the bacon is crispy and the fat has rendered, 12-15 minutes. 

You want the bacon to be crisp, and the sprouts to be browned.

Add the shallots and a clove of minced/grated garlic. Cook two minutes until they have softened.

Turn heat up to high and add 1 1/2 cups of chicken stock and 1/2 cup of Balsamic Vinegar.

Cook twenty minutes until the sprouts are soft, browned, and have absorbed most of the liquid. They will be caramelized and the sauce will be thick and slightly sticky. They are done!!!

Serve them warm, in a bowl, with the fresh breadcrumbs sprinkled on top.

They are divine. Smoky, sweet, tangy, and soft. Not a hint of nasty cabbage in sight. This serves 6-8 people as a side dish.

Balsamic Braised Brussels Sprouts with Maple Bacon

Adapted from Deb at Smitten Kitchen 

(Serves 6 to 8)

2 pieces of hearty bread for breadcrumbs
1 teaspoon of thyme leaves
2 tablespoons extra virgin olive oil plus an extra drizzle for the breadcrumbs
4 tablespoons butter
2 pounds medium-sized brussels sprouts
Salt and freshly ground black pepper
Four slices of thick-cut maple bacon, chopped
One large shallot, minced
1 clove of minced garlic
1/2 cup balsamic vinegar
1 1/2 cups of chicken stock

1. Heat oven to 350 degrees. In a food processor, pulse two slices of thick, hearty bread with a teaspoon of Thyme and a teaspoon of Extra-Virgin Olive Oil, and spread on a cookie sheet. Toast in the oven at 350 degrees, turning frequently with a spatula, for 10-12 minutes.

2. Heat butter and 2 tablespoons of olive oil in a large skillet over medium-high heat until the oil and butter are foamy. Add the Brussels sprouts, and sprinkle with sea salt and a few turns of freshly ground pepper, and cook, tossing the Brussels regularly, until they are slightly browned.

3. Add the chopped bacon, and cook, stirring frequently, the bacon is crispy and the fat has rendered. The sprouts should be browned and softened. Add chopped shallots and garlic, and saute until the shallots and garlic are fragrant, about two minutes.

4. Increase heat to high, and add 1/2 cup of balsamic vinegar and  1 1/2 cups of chicken stock, and cook, stirring often, until sprouts are soft and caramelized, about 20 minutes.

5. Serve warm, and top with freshly toasted breadcrumbs.