by Stefano Coppola
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my 11 recipes »
Photo by Stefano Coppola
Stefano Coppola's Notes:
2 pounds brussel sprouts, trimmed & halved Ask a question about this ingredient
12 ounces smoked bacon, cut into thin strips Ask a question about this ingredient
5 shallots, julienned Ask a question about this ingredient
2 tablespoons dark brown sugar Ask a question about this ingredient
1/4 cup cider vinegar Ask a question about this ingredient
kosher salt & pepper to taste Ask a question about this ingredient
2 tablespoons canola oil Ask a question about this ingredient
Preheat oven to 400.
Ask a question about this stepIn a very large skillet, prefferably cast iron, cook bacon over med-low heat until crispy. Remove with slotted spoon and reserve.
Ask a question about this stepAdd canola oil and saute shallots until soft and begining to caramelize. Remove with slotted spoon and reserve with bacon.
Ask a question about this stepIncrease heat to med & add brussel sprouts to skillet, having as many with the cut side down as possible. Allow to cook for 3 min, transfer to oven & roast for about 15 minutes, until tender.
Ask a question about this stepRemove brussel sprouts from skillet. Add vinegar and sugar and cook until reduced by half and syrupy. Toss with brussel sprouts, bacon, and shallots. Season to taste with salt & pepper, serve.
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Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
The best sprouts I've ever eaten-unfortunately still did not convert my husband :>(