Bacon and Brussels sprouts is a natural pairing, but if you are a vegetarian, try a vegetarian tempeh bacon or just add a little smoked Spanish paprika.
Serves four to six
- 1/4 cup golden raisins
- 1/4 cup dry sherry or apple juice
- 2 tbs. Dijon mustard
- Juice and zest of one lemon
- 4 slices nitrate-free bacon, cut into 1/4-inch pieces
- 1 1/2 pounds of Brussels sprouts, trimmed and tough outer leaves removed
- Salt and freshly ground black pepper to taste
Soak the raisins in the sherry and set aside. Whisk together the mustard with lemon juice and set aside. Add the bacon pieces to a heavy cold skillet and then heat the pan so that the fat from the bacon can slowly render out. Cook the bacon over low-to-medium heat and allow it to crisp. Remove the bacon pieces from the fat and set aside. (If the bacon was very fatty, remove all but two two tablespoons of the bacon fat.) Add the Brussels sprouts to the bacon fat and sauté until the sprouts begin to brown on the sides, stirring frequently. Add the sherry and raisins and then season with salt and pepper. Cover the sprouts and cook over low heat for about five to eight minutes until they are just tender. Stir in the bacon and reserved lemon zest, and serve the sprouts with a drizzle of the lemon-mustard sauce.