Crisp pan-browned Brussels sprouts with garlic, shallots, bacon and tangy sherry vinaigrette - a delicious veggie side dish you can make in your cast iron skillet.
- 2 pounds Brussels sprouts, ends trimmed, cut in half through the stem
- 1/3 cup good quality extra virgin olive oil
- 3 tablespoons sherry vinegar
- 1/4 pound (4 slices) of bacon, cut crosswise into strips (hickory-smoked is great, if you can find it)
- 1/2 cup minced shallots (2 large shallots)
- 2 tablespoons minced garlic (4 large cloves)
- 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- Blanch the Brussels Sprouts: Bring a large pot of salty water to a boil. Add the brussels sprouts and when the water returns to a boil, set the timer for 2 minutes. Meanwhile fill a large bowl halfway up with ice and cold water. Drain the brussels and add them to the ice bath. When they're completely cool, drain them well and pat them dry with a clean dish towel.
- Make the vinaigrette: Whisk the oil and vinegar in a small bowl until it's thick and emulsified.
- Sauté The Sprouts: Heat a large cast iron skillet (12-15") over medium heat. Cook the bacon until it starts to crisp and the fat is released, about 3 minutes. Add the sprouts and turn the heat up high. Let them sear, undisturbed for 2 minutes and then toss and continue to cook them, tossing, until they start to brown. Add shallots, garlic and thyme to the skillet. Lower the heat to medium and cook, stirring frequently, for 3-4 minutes longer, until the Brussels are tender and the shallots are translucent. Remove from heat, pour in vinaigrette and toss, to coat. Season generously with salt and pepper, to taste. Serve warm.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Salad, starter, side
- Cuisine: American
Keywords: Pan sautéed brussels sprouts with bacon and sherry vinaigrette