Maple syrup makes everything taste better it seems, and bacon can improve just about anything (except chocolate, but that’s another story), just as a good balsamic vinegar can. In combination, even those who think they loathe Brussels sprouts may be converted. Here, a small amount of vinegar is used as a contrast, so use the good stuff you have stashed in the back of the cupboard.
INGREDIENTS:
2 slices thick- cut smoky bacon, cut into 3/16ths inch batons
1-1½ pounds Brussels sprouts, trimmed and quartered, or just halved if small
½ medium white onion, cut into fine dice
¼ cup maple syrup, grade B preferred
¼ cup water, or as needed
1-inch sprig fresh rosemary or 1 sprig fresh thyme, leaves stripped
Neutral flavored oil as needed
Optional- ½ tablespoon unsalted butter, cut into bits and kept cold*
A few drops of high quality, viscous balsamic vinegar
Salt (something with large flakes or crystals) and Pepper to taste
METHOD:
Heat a large (10 or 12-inch) skillet over medium heat. While it heats, barely coat the bottom with a little oil, then add the bacon. Cook, stirring often, until bacon is crisp and the fat has been rendered. Transfer bacon to a paper towel and reserve.
Turn up the heat to medium-high, and when hot, add the Brussels sprouts, tossing to coat with the fat. Try get the cut sides facing pan bottom and cook, tossing to prevent burning, until the surfaces are golden and beginning to crisp. Be sure to add some oil if the pan is dry.
When the sprouts begin to crisp, add the onion dice and herbs, and toss to mix in, and sauté until onions are translucent.
Add the water. It should come around halfway up the sprouts. Cover with a tight fitting lid and raise heat to high. Cook 2 minutes or so. Remove the lid and check a sprout. It should no longer be raw, but it should stiff retain crunch. If not, re-cover and cook a minute more, checking each minute until they are as above. When they are done, drizzle in the maple syrup, and toss to coat all the sprouts.
Sauté until the maple reduces to a glaze and is thickened. If you wish to use it, add the butter bits and swirl the pan until the butter is melted and a light sauce has formed.
Season with salt and pepper and add the bacon. Toss to mix in and warm the bacon.
Drizzle the balsamic vinegar a few drips here, a few drops there.
Serve hot.
Chef’s Notes: *Using the butter enriches the sauce and makes the flavors lighter at the same time might softening the strong flavors of bacon fat, sprouts, and vinegar. It lends a touch of elegance as well. I make it either way at my house, and the “without butter” seems to be preferred.
If you do not want to use bacon, skip that step and coat the pan bottom well with oil. When hot, add 1/8th to 1/4 teaspoon Pimenton de la Vera Dulce (sweet smoked Spanish paprika) to the oil and cook 30 seconds or until fragrant. Then proceed with the recipe.
If you wish, add 1-2 cloves minced garlic with the onions, Sage works well as a flavor, but to keep it from taking over the dish, fry a few sage leaves in the bacon fat until fragrant and the leaves are crisp. Remove the leaves and dry on paper toweling. Proceed with the recipe.
Serves: 4
Source: Chef Andrew E Cohen
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