Caramelized Brussels Sprouts With Bacon And Cider

1. 1

   Bring 3 quarts of salted water to a boil in a medium saucepan. Blanche the brussels sprouts halves in the boiling water for 2 minutes, covered. Drain and rinse with cold water.

2. 2

   Over medium heat, melt 1 Tablespoon butter in a medium saute pan and add the bacon and onion. Saute until the bacon is nearly cooked and the onion is translucent, stirring frequently, 5 - 8 minutes.

3. 3

   Push the bacon and onion to the edges of the pan and arrange the brussels sprouts in the pan in a single layer, with the cut side down. Leave them in the pan without stirring, letting them brown slightly, about 5 minutes.

4. 4

   When brussels sprouts have caremelized, add the cider, chicken broth and sugar. Turn heat to med-high and bring the mixture to a medium boil. Cook until the liquid has reduced to a glaze and the brussells sprouts are cooked. If too much liquid boils away before brussels sprouts are tender, add additional liquid.

5. 5

   Taste for salt level and season with salt and pepper. Add more sugar if desired.

6. 6

   Remove from heat and stir in the remaining Tablespoon of butter until it is incorporated into the glaze.

* Per serving · 4 servings · Values may vary.

No additional tips available.