Categories: Sides

Ingredients

• 4 pieces center-cut bacon, sliced
• 1 cup sliced shallots
• 1 1/2 lbs. Brussels sprouts, trimmed and halved or quartered, if large
• 2 cups apple cider
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp cider vinegar
• 1 tbsp butter

Directions

1. Cook bacon in a large skillet over medium heat until browned and crispy, 5-7 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.

2. Add shallots to the bacon drippings and cook on medium-high, stirring often, until lightly browned, 2-3 minutes. Add Brussels sprouts and cook, stirring, for 1 minute. Add cider, salt and pepper; simmer, stirring often, until tender, 8-10 minutes. Transfer the veggies to a serving bowl with the slotted spoon.

3. Increase heat to high. Add vinegar to the pan, bring to a boil and cook until the liquid is syrupy, 5-7 minutes. Remove from heat and stir in butter. Drizzle the sauce over the vegetables and sprinkle with the bacon.

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