Ingredients & Directions
8 strips, thick cut bacon
2 tablespoons of extra-virgin olive oil
1 shallot, minced
1 1/2 pounds Brussels sprouts, trimmed and halved
1 clementine or similar orange, cut into wedges and then halved
¼ teaspoon course ground pepper
1/3 cup almonds, finely slivered
In a 12-inch skillet, add a teaspoon of oil. Add 8 slices of thick cut bacon, and sauté over medium heat until bacon starts to get golden. Remove the bacon from the skillet and cut bacon into ½ inch pieces and reserve. Add an additional tablespoon of oil, as necessary, to the skillet. Sauté shallot for 1 minute. Add the Brussels sprouts cut side down and also add the wedges of orange. Sprinkle with course ground pepper. Sauté for approximately 4 minutes. Then flip the Brussels sprouts and orange wedges and cook an additional 2 minutes. Do not let burn. Add the 1/3 cup of finely slivered almonds and the reserved bacon for the remaining 2 minutes. Toss gently in the skillet to marry all of the flavors.
Optional serving suggestion:
Drizzle orange balsamic vinaigrette over the individual dishes when serving.
1/3-cup quality balsamic vinegar
1/3 cup fresh squeezed orange juice
2 tablespoons granulated cane sugar
Freshly ground black pepper
2 cups extra virgin olive oil
Whisk together balsamic vinegar, orange juice and pepper, to taste. Add olive oil in thin pouring stream and whisk to emulsify. By gradually whisking in the olive oil, it will create an emulsion. Yields 2 cups.
Serves: 3 – 4 People
Recipe by Rick Souders