Brussels Sprouts With Bacon Jam

• Meat

  • 1 cut into 4-inch strips 1 pound thick-cut bacon, thick-cut

• Produce

  • 1 2 cup (packed dried apricots (4 ounces, packed
  • 1 Bay leaf
  • 16 Brussels sprouts (12 ounces, medium
  • 3 Garlic clove
  • 1 Onion, large
  • 3 sprigs Rosemary
  • 5 sprig Thyme

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 3/4 cup Granulated sugar
  • 2 Kosher salt

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1/4 cup Sherry vinegar

• Other

  • 32 Small skewers or toothpicks

Found on epicurious.com

Description

Ingredients

• 1 pound thick-cut bacon, cut into 1/4-inch strips
• 1 large onion, finely chopped
• 1 garlic clove, finely chopped
• 3/4 cup granulated sugar
• 1/2 cup (packed) dried apricots (4 ounces), roughly chopped
• 1/4 cup sherry vinegar
• 1 sprig thyme
• 3 sprigs rosemary
• 1 bay leaf
• Kosher salt
• Freshly ground black pepper
• Kosher salt
• 16 medium Brussels sprouts (12 ounces), trimmed and halved
• 2 tablespoons olive oil
• 2 garlic cloves, smashed
• 4 sprigs thyme
• 32 small skewers or toothpicks

Directions

• PreparationMake the bacon jam: Cook bacon in a large skillet over medium-low, stirring occasionally, until brown and crisp, about 15 minutes. Add onion and cook until lightly browned, about 5 minutes, stirring frequently. Add garlic and cook, stirring, 1 minute more. Add sugar, apricots, vinegar, and 1/4 cup water and bring to a boil, stirring. Add thyme, rosemary, and bay leaf and simmer until liquid is syrupy, 8–10 minutes. Remove herb sprigs and let bacon mixture cool. Transfer to food processor and pulse to a chunky purée. Season with salt and pepper. For the Brussels sprouts: Bring a small pot of salted water to a boil and prep a bowl of ice water. Add Brussels sprouts and cook until bright green, 1 minute. Drain and transfer to ice water to cool. Drain well and pat dry with paper towels. Heat oil in a large skillet. Add Brussels sprouts, garlic, and thyme and cook over high heat, stirring occasionally, until crisp-tender and browned in spots, about 5 minutes. Discard garlic and thyme. Arrange Brussels sprouts cut-side up on a serving tray and spoon about 1 tsp. bacon jam onto each. Spear each Brussels sprout half with a toothpick and serve. Do ahead Bacon jam can be made up to 5 days ahead. Refrigerate in an airtight container and return to room temperature before serving.

Nutrition