2poundsBrussels sproutsbottoms removed, cut in half
½lbbaconcut into 1-inch pieces
1yellow onionthinly sliced
3tablespoonbutter
2green applescored and diced
3fresh thyme sprigs
Freshly ground black pepper
Kosher salt
Sherry-Dijon Vinaigrette
¼cupneutral oilvegetable, avocado or canola
½cupof extra-virgin olive oil
¼cupsherry vinegar
2tablespoongrainy dijon mustard
Salt and freshly ground black pepper
Instructions
For the brussel srputs
In a large pan over medium-high heat, add the cut up bacon and cook until crispy and the bacon gives off most of it's fat. Remove the bacon from pan with a slotted spoon.
Add the onions to the pan and lightly salt and cook until caramelized and sweet. Add two tablespoons of the butter, and when it melts, add the apple chunks and thyme sprigs. Toss to coat and cook for about two minutes and add some pepper.
Add the Brussels sprouts to the apples. Season with salt and pepper, and saute about five mins to get some color on the outside of the sprouts, stirring occasionally. Add about 1-2 tablespoons (you don't have to measure or be exact, you just want a little) of water and the last tablespoon of butter. You want to get a little steam action going, cover and steam for about 7-10 minutes.
Remove the lid and continue cooking until the water is evaporated and the brussels sprouts are caramelized.
Remove the thyme sprigs and discard. Drizzle half the sherry vinaigrette onto the sprouts and toss to combine. S
Spoon into a serving dish, and sprinkle the bacon on top (this ensures it stays crispy). Serve the remaining sherry vinaigrette alongside.
To make the sherry vinaigrette
Whisk all ingredients together and season with salt and pepper.
Drizzle sprouts with ⅔ of the vinaigrette and save the rest to pass at the table.
Notes
Brussel sprouts with bacon can be made and assembled earlier in the day you are serving. Spoon into a baking dish (one that can double as a serving dish preferably), and set aside. When ready to serve, throw the dish in the oven to rewarm for a few minutes. Then sprinkle the bacon on top when ready to serve. Leftover can be reheated in the oven in a baking dish.The sherry vinaigrette can be made up to three days ahead of time. Whisk or shake (if you you keep in a covered jar) to recombine the vinaigrette before using.Leftover vinaigrette will last about 10 days in the fridge, and is great served on a salad.