Brussels Sprouts with Bacon, Cider and Herbs
This is a flavorful side dish of Brussels sprouts browned with bacon, roasted until tender, then finished with apple cider, butter, and fresh herbs. The result is savory and smoky with a subtle sweetness and plenty of fresh flavor from parsley, sage, and thyme.
Ingredients
- 4 cups Brussel sprouts trimmed and cut in half
- 1/2 bacon raw
- 1 tablespoon olive oil
- 2 tablespoons apple cider
- 1 tablespoon flat-leaf parsley fresh
- 1 tablespoon sage fresh
- 1 tablespoon thyme leaves fresh
- 1 knob butter
- black pepper
Instructions
- Heat oil in cast iron skillet. Add the bacon and slowly cook until the fat begins to render. Brown the Brussels sprouts in the bacon fat and season with salt and pepper.
- Place the skillet in a 375°F/ 190°C oven and roast uncovered for 8 minutes.
- Remove the Brussels sprout from the oven and add the cider and cook until the cider is completely reduced. Add a touch over of butter and the freshly chopped herbs.
- Finish the dish with some freshly cracked pepper and crunchy sea salt.
Notes
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