Hearty & Healthy
IT’S ALL GOOD, WITH THIS DELICIOUS DISH FROM GOOD EARTH MARKET
1 qt Brussels sprouts, halved and stem end trimmed
1 cup slab bacon, cooked and julienned in quarter-inch batons (any high-quality slab or thick-cut bacon will work, but Benton’s is our fave!)
1 cup shallot or red onion, halved and then julienned in quarter-inch batons
½ cup Italian parsley leaves, roughly chopped
¼ cup EVOO
2 Tbsp unsalted butter
1 cup water (may not use all, depending on the size of the cooking vessel)
Salt and pepper to taste
In a large, heavy-bottomed sauté pan or Dutch oven, and over medium-high heat, arrange the sprout halves face-down.
Add enough water to come up one-quarter of the way of the sprouts — just enough to steam gently. When the water has evaporated, add the oil and the sliced shallots.
Allow the sprouts to aggressively caramelize but not burn. When the onions have started to color, add the bacon and the butter. Stir well to mix. Add the parsley and season well with salt and pepper.
Transfer to a serving platter or bowl. Enjoy!