Steamed, then charred in a saute pan, these Brussels sprouts are flavored with mustard, maple syrup and bacon for a tasty side dish.
1 pound Brussels sprouts, stems trimmed and cut in half if larger
1 shallot, cut into slivers
1 garlic clove, cut into slivers
6 strips of good quality bacon
2 tablespoons pure maple syrup
1 tablespoon grainy mustard
Olive oil, if needed
Splash of vinegar, optional (I used balsamic)
Salt and freshly ground black pepper
Place the Brussels sprouts, shallots and garlic in a steamer basket and then place the basket into a pot filled with enough water to steam. Cook until just tender, 6-10 minutes depending of size of vegetables. Plunge in cold water to stop the cooking.
Start cooking the bacon until crisp. Remove to paper toweling and drain all but about 1 tablespoon of the bacon grease from the pan. Chop the bacon into bite sized pieces and set aside.
Whisk together the maple syrup and the mustard. Set aside.
Drain and dry the Brussels sprouts, then add back to the pan. Cook on high heat until well browned, stirring a few times. May add some olive oil if pan is too dry.
Lower the heat, and mix in the maple mustard mixture. Stir until glazed. Mix in bacon, then add a splash of vinegar if desired. Season with salt and pepper to taste. Serve hot.
Feel free to steam, then refrigerate the Brussels sprouts the day before you plan to saute them.
Recipe adapted from Everyday Dorie: The Way I Cook by Dorie Greenspan