I wish I had taken better pictures tonight because this was so tasty and satisfying. When Brussels are caramelized and covered in bacon, you wonder why they got a bad rap for so long. These bad boys are super filling and low carb to boot. Just give me a whole bowl for dinner – I don’t even need the chicken.
Brussels Sprouts with Warm Bacon Vinaigrette
1 pound of Brussels sprouts, halved and trimmed
5 slices of nitrate-free bacon, sliced (I like to use the pre-cooked bacon from Trader Joe’s – see below)
4 tablespoons olive oil
1 shallot, minced
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/3 cup chicken broth
Trim and halve Brussels and set aside. Heat two tablespoons of olive oil over medium heat and add bacon. Cook until the bacon starts to brown and render. Add shallots and cook until translucent. Off heat, whisk in red wine vinegar and mustard. Taste and adjust seasoning as needed. Pour into a bowl and set aside. Clean out the pan and add remaining two tablespoons of olive oil. Over medium high heat, cook Brussels in the olive oil until browned and caramelized. De-glaze the pan with the chicken broth and cover until Brussels are cooked through (about 5 minutes). When the chicken broth has evaporated, add reserved bacon mixture and cook for an additional five to eight minutes. Serve warm. Enjoy!