9 de febrero de 2016

BRUSSEL SPROUTS WITH SHALLOTS, BACON AND VERMONT MAPLE SYRUP RECIPE FOR YOU TODAY


BRUSSEL SPROUTS WITH SHALLOTS, BACON AND VERMONT MAPLE SYRUP

INGREDIENTS
1 shallot, cut into thin strips
1 tbsp. maple syrup: Grade A Vermont preferred
1 tsp. brown sugar
1/2 tsp. apple cider vinegar
1 tbsp. butter
1 tsp. olive oil
salt to taste
2 strips thick cut bacon
brussel sprouts (as many as you want)

DIRECTIONS
Cut bacon into small dice - about 1/4 inch. Place in saute pan and cook over low heat. When crispy, drain bacon on paper towels set aside to cool. Keep bacon fat in saute pan for later.

Boil pot of water. Drop in whole brussel sprouts for 2 minutes. Remove from pot and place into bowl of ice water. Cut brussel sprouts in half, and spread onto flat baking sheet. Drizzle olive oil and lightly salt. Place on high shelf in oven and broil for about 7- 10 minutes or until lightly blackened.

In the saute pan with the remaining bacon fat, add 1 tbsp. of butter and melt over over medium heat. When melted, saute shallot until tender. Add maple syrup, brown sugar and apple cider vinegar and stir until slightly thickened. Toss in brussel sprouts and toss until coated.

Serve topped with bacon.