• 1 lb. brussels sprouts, trimmed and sliced in half
• 2 tablespoons olive oil, divided
•
4 slices thick-sliced bacon, sliced ¼-inch crosswise
• 1/2 cup of dried sour cherries
•
2 tablespoons
balsamic vinegar
•
Sea salt or kosher
salt
Freshly ground black
pepper
•
Heat a large skillet, and add 1 tablespoon of oil. Lay the brussels sprouts in the pan, and toss to coat with the oil. Add 1/2 teaspoon of salt.
Spread them out into a single layer in the pan, cut side down. Cook on medium to medium low for 20
minutes. Sprouts should be browned in areas. Turn the sprouts over and cook for about 15-20 minutes more. Remove the sprouts to a bowl.
•
In the same pan, cook the bacon over
medium heat, until tender and cooked through, about 10 minutes. (watch the
heat so the bacon doesn't get too crisp - you want it to cook slowly so it will
be tender). Spoon out most of the fat from the skillet. Turn the
heat to low. Add the cherries and cook, tossing, for 30 seconds or so, until
the cherries soften. Add the roasted sprouts back to the skillet along with the
remaining tablespoon of olive oil and the balsamic vinegar. Cook, tossing,
for 2-3 minutes to heat everything up and to mingle the flavors. Season with pepper, to taste. Serve hot.
If you want to roast in the oven, see the original recipe.
