These are the bacon-laden brussels sprouts that Anthony Bourdain serves at Thanksgiving.
Slideshow:More Brussels Recipes
3/4 pound meaty slab bacon, sliced 1 inch thick and diced
2 pounds brussels sprouts, trimmed and halved
2 tablespoons unsalted butter
1 1/2 tablespoons fresh lemon juice
How to Make It
In a very large skillet, combine the bacon with 1/4 cup of water and bring to a simmer. Cook over moderately high heat, stirring occasionally, until the fat is rendered and the diced bacon is browned, about 7 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.
Pour off all but 3 tablespoons of fat from the skillet. Add the brussels sprouts and season generously with salt. Cook over moderate heat, stirring occasionally, until browned, about 10 minutes. Add 1/3 cup of water and cook, stirring occasionally, until the brussels sprouts are tender, 8 to 10 minutes. Add the browned bacon, butter and lemon juice and cook, tossing, until hot, about 3 minutes. Season with salt and pepper and serve.
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