Categories: Side Dish

Ingredients

• 2 hickory smoked bacon slices
• 4 large shallots, thinly sliced
• 2 pounds Brussels sprouts, trimmed and halved
• 1 cup water
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 1 (2 oz) slice french bread baquette
• 3 tablespoons butter

Directions

1. Preheat broiler

2. Cook bacon in a large skillet over medium heat untl crips. Remove bacon from pan, reserving drippings; crumble. Increase heat to medium high. Add shallots to drippings in pan; saute for 2 minutes or until tender, stirring occasionally. Add brussels sprouts and 1 cup water. Bring to a boil. cover pan loosely with aluminum foil; cook 6 minutes or tuntil burssel sprouts are almost tender. Uncover and remove from heat. Sprinkle with 1/4 teaspoon salt and papper; toss to comine. Spoon brussel sprouts mixture into a 2-quart broiler safe glass or ceramic baking dish coated with cooking spray.

3. Place bread in a food processor, and precess until finely ground. Melt butter in skillet over medium hight heat. Add breadcrumbs and remianing 1/4 teaspoon salt to pan; saute for 2 minutes or until toasted, stirring frequently. Sprinkle the breadcrumb mixture over brussel sprouts mixture. Broil 3 minutes or until golden and thoroughly heated.

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