Brussels Sprouts, Bacon and Sherry Vinaigrette
Course: Side Dish
Cuisine: American
Keyword: Brussels sprouts
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 8 people
Calories: 212kcal
We just love Brussels Sprouts, Bacon and Sherry Vinaigrette. It's so flavorful, and really wonderful anytime of the year. Delicious!
Print Recipe
- 1 lb Brussels sprouts
- ½ cup olive oil
- 2 tbsp sherry vinegar
- ¼ lb bacon hickory smoked, cut across into strips
- 2 shallots minced
- 4 garlic cloves minced
- Pinch red pepper flakes
- 2 tbsp thyme thyme, chopped
- Kosher salt and freshly ground black pepper
Bring a large pot of salted water (use a lot of salt, about 1/4 cup) to a boil.
Trim the stems of the sprouts, then cut them in half through the stem.
Blanch the sprouts in the boiling water until tender, about 2 minutes.
Drain, then place the sprouts in ice water to stop the cooking, and then drain again.
In a small bowl, make a vinaigrette by whisking the oil and vinegar together until emulsified (thickened).
In a large skillet (cast iron works very well) over medium heat, cook the bacon until crisp.
Add the sprouts into the bacon and rendered bacon grease. Cook, stirring a few times, until the sprouts turn an even brighter green, about 1 minute.
Add the shallots, garlic, red pepper flakes, and thyme, toss to combine, and cook, stirring, until the shallots become translucent.
Pour the vinaigrette over the salad (still in the skillet) to coat.
Season with salt and pepper to taste.
Calories: 212kcal | Carbohydrates: 7g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 110mg | Potassium: 286mg | Fiber: 3g | Sugar: 2g | Vitamin A: 511IU | Vitamin C: 52mg | Calcium: 36mg | Iron: 1mg