Ingredients
- 3 strips bacon cut into 1/2 inch pieces
- 1 lb Brussels sprouts (about 15), ends trimmed and remove any bad leaves
- 3 garlic cloves, minced
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 tablespoons Kosher salt for blanching
- salt and freshly ground pepper to taste
- 2 tablespoons white wine, for deglazing (optional)
Instructions
- Rinse Brussels sprouts, trim ends (not too close or they’ll fall apart) and remove any withered leaves.
- Bring a pot of water to a boil, add 2 tablespoons Kosher salt and Brussels sprouts. Cook about 3-5 minutes depending on the size. Drain and shock by rinsing with ice cold water to stop the cooking process.
- When cooled cut in half lengthwise, larger ones can be quartered. Pat dry with paper towels.
- Heat a large frying pan to medium-low heat and add the chopped bacon. Let cook a minute to render some fat.
- In same pan with bacon, melt butter and add olive oil
- Add Brussels sprouts, turn the heat up slightly and fry until they start to brown around the edges and the bacon crisps, 8 to 10 minutes. Season with salt and pepper, to taste
- When Brussels sprouts are roasted and caramelized turn the heat down and add minced garlic stir about a minute until softened. Add splash of white wine to deglaze the skillet and scrape up any brown bits.
- Remove Brussels sprouts to a plate with paper towels to remove excess oil. Serve hot.
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