Happy Halloween! This recipe comes 100% from Eating Well magazine. I rarely cook and post a recipe without making any changes, but when this issue came in the mail I knew I needed to cook this as-is.  My blog here is my online ‘recipe box’ – my place to store all of the things that I try along the way, and this is indeed one I don’t want to forget. I was worried initially that the dish would be too sweet but the addition of the apple cider vinegar at the end brought an essential contrast to the final flavor.

We served these sprouts with some meatloaf (recipe coming soon) and a quick roasted garlic cauliflower mash for Sunday dinner.  The meal also served as a welcome home for my father who just returned from an amazing trip to the Galapagos. After eating we spent the night looking at pictures of birds, turtles, lizards, seals, and hearing stories from this untouched island. 

Time to head outside and hand out some candy.  Happy fall ya’ll!

Ingredients:

• 4 pieces of thick bacon
• 1 cup of sliced shallots (ribbons)
• 1.5 lbs of brussels sprouts – halved
• 2 cups of apple cider
• 1/4 teaspoon of salt
• 1/4 teaspoon ground pepper
• 1 tablespoon apple cider vinegar
• 1 tablespoon of butter

Steps and Notes:

1. In a large flat skillet cook the bacon on medium heat until it browns. (about 5 minutes). Remove and place on a paper towel lined plate and leave the greece in the pan. Once cooled cut into bits
2. Add the shallots to the bacon drippings (yum) and cook on medium-high heat stirring constantly for about 3 minutes.  
3. Then, add the brussels sprouts and continue to gently stir for another minute
4. Add the cider, salt and pepper. Reduce the heat and simmer for 8 to 10 minutes.
5. Remove the veggies with a slotted spoon
6. Increase the heat on the sauce in the pan, add the cider and bring to a boil. Cok until syrupy (about 6-7 minutes)
7. Remove from the heat then stir in the buter. Pour over the veggies and sprinkle with bacon

Thoughts for Next Time:

• Consider adding some crushed red pepper or a dash of heat somewhere as the reduced cider had a sweet flavor.
• Sear the Brussels face down in a hot pan to add a charred edge before adding the cider (though this then becomes searing rather than braising – I realize this)