Warm Brussels Sprouts with Bacon and Cider Vinegar
Ingredients
- 6 slicesbacon
- 1½ poundbrussels sprouts
- 1 mediumyellow onion
- 2 tablespoonapple cider vinegar
- ¼ cupchicken broth
- ·salt
- ·black pepper
Prep
- 01
Trim the stem ends of brussels sprouts and halve them lengthwise, leaving the core intact so they hold together.
- 02
Dice 1 medium yellow onion.
Method
- 01
Cook bacon in a large skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel and let cool, then crumble into bite-size pieces.
- 02
Pour off all but 2 tablespoons of bacon fat from the skillet. Add the diced onion and cook over medium-high heat, stirring occasionally, until softened and lightly golden, about 4 minutes.
- 03
Add the brussels sprouts to the skillet and cook without stirring for 3 minutes to get some color on the cut sides. Stir and cook for another 5 minutes, until mostly tender.
- 04
Pour in the cider vinegar and chicken broth, scraping the bottom of the pan. Simmer for 2 minutes.
- 05
Return the crumbled bacon to the skillet, toss everything together, and cook for 1 minute. Taste and adjust salt and pepper. Serve warm.
Spice Tips
For subtle heat, add a pinch of cayenne pepper or red pepper flakes when you add the vinegar. A splash of Dijon mustard (about 1 teaspoon) stirred in at the end adds tangy complexity. Fresh thyme leaves scattered over just before serving brighten the whole dish.
Leftovers reheat beautifully in a skillet over medium heat. The cider vinegar cuts through the richness of the bacon fat and brings brightness to the earthy sprouts.