Brussels Sprouts with Bacon

Ingredients

• 1 tablespoon unsalted butter
• 1/4 cup breadcrumbs
• 1/8 teaspoon kosher salt
• 4 cups water
• 1/2 teaspoon kosher salt (more for seasoning)
• 1 pound brussels sprouts (trimmed and halved)
• 2 slices bacon
• 1/2 cup shallots (1/8" thick slices)
• black pepper (for seasoning)

Instructions

1. 1

   Toast the Breadcrumbs - Melt butter in a skillet over medium-high heat. Add breadcrumbs and saute for 3 to 5 minutes or until toasted and crisp, stirring frequently. Season with ⅛ teaspoon salt, adding more as desired. Transfer breadcrumbs to a sheet tray to cool.

2. 2

   Cook the Bacon - Cook the bacon in a large skillet over medium heat until crisp, about 3 to 4 minutes per side. Turn off the heat and transfer to a paper towel-lined plate. Allow to cool, and then chop into small pieces. Reserve the pan with the bacon fat.

3. 3

   Cook the Brussels Sprouts - In a medium pot, add water and ½ teaspoon salt. Bring to a boil. Add the brussels sprouts and cook 5 to 6 minutes or until tender. Immediately drain and shake to remove the excess water.

4. 4

   Cook the Shallots - Turn the heat to medium-high on the pan with the reserved bacon fat. Add the shallots and saute for 2 minutes until tender, stirring occasionally. Push the shallots to the side of the pan and add the brussels sprouts.

5. 5

   Brown the Brussels Sprouts - Cook for about 5 minutes, searing each side until lightly brown. Turn off the heat and season with salt and pepper.

6. 6

   To Serve - Add the bacon to the pan and stir to combine. Transfer to a serving dish and top with breadcrumb topping right before serving.