Bacon and Brussels Sprout Skillet
Servings: 6
Ingredients
- 24 oz Brussels sprouts, thinly sliced, tough ends removed
- 1 medium red onion, Thinly sliced
- 4 strips thick cut bacon, diced
- 2 tablespoon cane sugar or granulated sugar, divided
- 1 teaspoon minced garlic
- 4 tablespoon apple cider vinegar
- Salt and fresh ground pepper, to taste
- 1 cup water
Instructions
- Add chopped bacon to a large, deep cast iron or non-stick skillet and cook over medium-low heat, stirring occasionally until crisp about 8-12 minutes (time will vary depending on thickness of bacon). 2. Remove crisp bacon to paper towels to drain, and add onions and Brussels sprouts to the pan with the bacon fat. Season with salt and pepper, and toss to coat. 3. Cook over medium-low heat for 4-5 minutes, stirring occasionally until the Brussels sprouts and onions start to sweat. 4. Bring the heat up to medium-high and add 1 tablespoon sugar (reserve 1 tablespoon for later). Stir to combine and cook 8-10 minutes, stirring occasionally until volume is reduced, and Brussels sprouts and onions are softened and slightly caramelized. 5. Add the garlic to the pan and cook until fragrant, about 1 minute. 6. Add the apple cider vinegar and remaining sugar and season again with salt and pepper. 7. Add the water and cook 3-5 minutes, stirring occasionally until liquid is evaporated. 8. Add bacon and toss to coat. Serve hot.