Skillet brussels sprouts with bacon & sherry

• Gluten free
• Paleo

• Meat

  • 1/4 lb Bacon

• Produce

  • 2 lbs Brussels sprouts
  • 2 tbsp Garlic
  • 1/2 cup Shallots
  • 2 tbsp Thyme, fresh leaves

• Baking & Spices

  • 1 Black pepper, fresh ground
  • 1 Kosher salt

• Oils & Vinegars

  • 1/2 cup Olive oil, good quality extra virgin
  • 2 tbsp Sherry vinegar

Found on panningtheglobe.com

Description

Ingredients

• 2 pounds brussels sprouts, ends trimmed, cut in half through the stem
• ½ cup good quality extra virgin olive oil
• 2 tablespoons sherry vinegar
• ¼ pound of sliced bacon, cut crosswise - get hickory-smoked bacon if you can find it
• ½ cup minced shallots (2 large)
• 2 tablespoons minced garlic (4 large cloves)
• 2 tablespoons fresh thyme leaves
• Kosher salt, to taste
• Fresh ground black pepper, to taste

Directions

• Blanch the Brussels Bring a large pot of salty water to a boil. Fill a large bowl halfway with ice water and set it aside. Add the brussels sprouts to the pot. When it returns to a boil set the timer for 2 minutes. After 2 minutes, drain sprouts and shock them in ice water to stop them from cooking so they keep their crunch and their bright green color. Drain well and set aside.
• Make the vinaigrette Whisk oil and vinegar in a small bowl until its thick and emulsified. Set aside.
• Finish the dish Heat a large cast iron skillet (12-15) over medium heat. Cook the bacon until it starts to crisp and the fat is released, about 3 minutes. Add the sprouts and turn the heat up to high. Using your spatula - turn as many sprouts as you can cut side down. Let them sear, undisturbed for 2 minutes. Add shallots, garlic and thyme to the skillet. Cook, stirring frequently for 3- 4 minutes longer, until the shallots are translucent. Remove skillet from heat and pour vinaigrette over. Toss to coat. Season with salt and pepper, to taste. Serve as a salad, starter, or side.