Prior to making this recipe, out of pure curiosity, I took an informal poll on Facebook to see where everyone stood on brussels sprouts. I always think of brussels sprouts as a veggie that elicits strong reactions from people one way or the other, and wow did the responses support that theory! I’ve never had so many people chime in on anything I’ve posted on Facebook. Perhaps even more surprising? The responses were so overwhelmingly positive – you guys love brussels sprouts!
I don’t know why that was such a shock to me. Maybe it’s because I spent 90% of my life thinking they were gross I only really learned to enjoy them a few years ago, but they’ve quickly become a favorite. Though I will confess I still find them pretty unappealing when they’re raw – something about the odor just puts me off completely…
If you’re still on the fence about brussels sprouts or think you don’t like them, I highly recommend giving this hash a shot. My go-to method for cooking my sprouts is roasting, but it turns out they’re also really good if sautéed too, as they are in this recipe. It probably doesn’t hurt that they’re sautéed in the fat that’s rendered after you crisp up some bacon The final component in this dish is caramelized shallots which are glazed with a little sugar and some cider vinegar – the glazes makes them out of this world addictive, especially for an onion lover like me. I actually turned this hash into my lunch for several days, but I also think it would be a fantastic side dish this holiday season!
PS – In case you’re a last minute planner like me, I’ll be back with a second post later today rounding up some of my favorite Thanksgiving recipes.
3 Tablespoons unsalted butter, divided
1/2 pound shallots, thinly sliced
2 tablespoons apple cider vinegar
4 teaspoons granulated sugar
1 Tablespoon extra-virgin olive oil
4 slices bacon, cut into 1/2-inch pieces
1 1/2 pound Brussels sprouts, trimmed and cut into 1/8-inch thick slices
1 cup low-sodium chicken broth
Add 2 tablespoons of the butter to a medium skillet set over medium heat. When it has melted, add the shallot along with a pinch each of kosher salt and pepper. Cook, stirring occasionally, until the shallots have softened and are golden, about 10 minutes. Add the vinegar and the sugar to the pan and continue cooking until the shallots are glazed and brown, about 5 minutes. Remove the pan from the heat.
Add the bacon to a large skillet set over medium heat. Cook, stirring occasionally, until the bacon is crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Drain the bacon fat from the pan, reserving just 2 tablespoons (leave them in the pan). Add the brussels sprouts and a pinch each of salt and pepper to the reserved bacon fat in the pan and cook, stirring frequently, until they are browned around the edges, about 5-7 minutes. Add the chicken broth and the remaining tablespoon of butter and continue cooking for about 3-4 more minutes, or until most of the liquid has evaporated and the brussels sprouts are tender. Stir in the shallots and bacon. Season to taste with salt and pepper before serving.