BRAISED BRUSSELS SPROUTS WITH BACON, CRANBERRIES AND PINE NUTS
1 and 1/2 lbs of Brussels Sprouts (trimmed and halved)
3 slices of bacon (chopped)
2 tablespoons of dried cranberries
2 tablespoons of pine nuts
1 shallot (chopped)
1/4 cup of vegetable stock
1/4 cup of Marsala wine
Salt and pepper
Place bacon in a cold stainless steel deep skillet and heat over a medium-high heat, turning occasionally, until crisp (about 4 minutes). Transfer to a plate lined with a paper towel to cool and reserve.
Add Brussels Sprouts to bacon fat left in the skillet. Season with salt and pepper. Cook at high heat, stirring often, until browned and beginning to soften (about 5 minutes).
Add shallot and cranberries and cook at low heat for 3 minutes. Add vegetable stock, cover and simmer for another 4 minutes. Add Marsala wine and cook uncovered at high heat for 2 more minutes.
Heat a small saucepan and add the pine nuts; stirring often toast the pine nuts at medium-low heat for about 1-2 minutes.
Put the Brussels Sprouts in a plate and sprinkle with the bacon bits and pine nuts.
|Place bacon in a cold skillet and cook at medium-high heat|
|Cook Brussels Sprouts in Bacon Fat|