Categories: Sides

Ingredients

• 6 slices center-cut bacon, chopped
• 4 tbsp unsalted butter, cubed and divided
• 3 tbsp olive oil
• 2 1/2 lbs. Brussels sprouts, trimmed and halved
• 2 tsp kosher salt, divided
• 2 tsp black pepper, divided
• 1/3 cup chicken broth
• 1/4 cup apple cider vinegar
• 1/2 cup chopped toasted pecans

Directions

1. In a 12-inch cast-iron skillet, cook bacon over medium heat until crisp, about 10 minutes. Remove bacon, and let drain on paper towels; pour off drippings.

2. In same skillet, melt 2 tbsp butter with oil over medium-high heat. Add half of Brussels sprouts, cut side down; cook, without stirring, for 2 minutes. Stir in 1 tsp salt and 1 tsp pepper; cook for 2 minutes. Remove from skillet. Repeat procedure with remaining 2 tbsp butter, remaining Brussels sprouts, remaining 1 tsp salt, and remaining 1 tsp pepper.

3. Return all Brussels sprouts to skillet. Add broth and vinegar; partially cover and cook until tender, about 3 minutes. Top with bacon and pecans; serve immediately.

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