3.5 pounds medium Brussels sprouts
2 tablespoons vegetable oil
8-12 thick slices bacon (about 8 ounces), cut into 1/2-inch strips
2 teaspoons apple cider vinegar
1/2 teaspoon kosher salt, plus more as needed
(Optional) ground pepper & sea salt


  1. Heat a huge pot of water to the point of boiling and salt it liberally. Trim the base finish of the Brussels grows, leaving the center flawless, and pull off the external dull leaves. Divide through the center. Include the Brussels sprouts and cook, revealed, until delicate, around 6 minutes. Deplete and wash under cool running water. (This should be possible daily ahead.)
  2. In the mean time, put the oil and bacon in an enormous skillet or stewpot, and cook over medium warmth, mixing incidentally, until the bacon is firm. Expel the bacon with an opened spoon and put in a safe spot. Increment the warmth to medium-high, include the Brussels sprouts and cook, mixing every so often, until they dark colored and the edges get fresh, around 10 minutes. Mix in the vinegar, salt, pepper, and bacon. Serve warm.

Yield: 8 servings

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