• Brussel Sprouts with Bacon & Shallots • ⠀⠀
Your holiday side dish just got an upgrade - with some pickle juice!!! You know I love me some pickle juice and in this, it cuts the fat of the bacon and roasted sprouts with a tart kick that has you coming back for more and more! You can of course make it without the pickle juice as well, and it becomes the carmel-y heaven you dream of. Either way, this is a winner and you should have it on your table for Thanksgiving! .
2 bags or pounds of organic Brussel Sprouts, halved.
8 oz bacon or pancetta, chopped into squares.
2 very large shallots, halved then quartered.
2 tablespoons dill pickle juice (my fave is Heinz Dill Chips). 1 tablespoon fresh lemon juice.
Halve Brussel sprouts, halve then quarter shallots and chop bacon into little rectangles/squares. Cook bacon in pan until crispy, pour off 90% of bacon fat into a bowl for later use. Remove bacon to paper towels and cook shallots until crispy on edges. Remove to paper towels then add 2 tablespoons of bacon fat and cook sprouts until deeply browned and softened, approx 8-10 minutes. Make sure to not crowd the pan, you may need to do 2 batches of sprouts to ensure all cook properly. For each batch add a little bacon fat to cook them in (or just use a very big pan or pot with a huge surface area and cook them all at once). ⠀⠀
Once all sprouts are cooked, combine in a bowl with bacon and shallots, then toss with pickle and lemon juices. Add more juice as needed. Plate, finish with salt and serve! They can also sit warming for a while (just wait to toss with juices until just before serving). Enjoy! ⠀⠀
Swipe 👉🏼 for 2 quick videos cooking the bacon and sprouts - 4 minutes ago