INGREDIENTS (2 people as main dish, 4 people as side dish):
- 1 lb fresh brussel sprouts
- 6 to 8 strips of thick cut bacon
- a dash of apple cider vinegar, to taste
- 1 tbsp balsamic mustard (I used Fox Hollow Farm More than a Mustard, which I bought last fall while on a trip to VT)
Note: you can find this mustard here or here, but you can also replace it with 1 tsp of Dijon mustard, 1 tsp of brown sugar, 1 grated clove of garlic and 1 tsp of quality balsamic vinegar)
RECIPE:
- chop the bacon in bite-sized segments and brown in a dry skillet over medium heat until the fat is rendered and the bacon is golden and crispy
- reserve the bacon on a paper towel and saute the halved brussel sprouts in the same skillet with the rendered bacon fat and drippings over medium heat for 3-4 minutes
- deglaze with the mustard and the apple cider vinegar then turn off the heat
- add the crispy bacon and serve warm
