Ingredients
Scale
- 8 slices cherrywood smoked bacon
- 2 lbs. medium Brussels sprouts, trimmed and halved
- 4 Tbsp. unsalted butter
- Salt & freshly ground black pepper, to taste
- 1/3 cup low sodium chicken broth
- 2 Tbsp. apple cider vinegar
- 3/4 cup pecans
- 3/4 cup dried cranberries
- zest and juice from 1 large orange
Instructions
- In a large cast iron skillet, cook bacon over medium heat, turning occasionally, until crisp, about 15 minutes.
- Remove bacon to a paper towel lined plate. Let cool then coarsely crumble.
- While bacon cools, add 2 Tbsp. butter to the drippings and let melt.
- Add half the Brussels sprouts, cut side down and salt and pepper.
- Cook for 3 – 4 minutes until caramelized.
- Remove and set aside.
- Repeat with remaining Brussels sprouts. (Add 2 Tbsp. butter and Brussels sprouts.)
- When the second batch is browned, add all Brussels sprouts, chicken broth and vinegar.
- Cover partially, and cook over medium heat until liquid begins to boil.
- Reduce heat to medium low and simmer until broth has evaporated, 1 – 2 minutes.
- Stir in crumbled bacon, pecans, dried cranberries, orange zest and juice.
- Serve warm.
