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One pan, seven ways. Everything here comes out of cast iron — the hard sear, the smoking blackened crust, the gravy, the cornbread, the cobbler. Nothing leaves the kitchen that wasn't cooked on seasoned metal.
Burnt-Edge Brussels, Bacon & Vinegar
charred
side
pork
cast-iron
Sprouts halved and laid cut-side down until the faces go almost black, finished with bacon and a sharp splash of cider vinegar.
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RECIPE
Burnt-Edge Brussels, Bacon & Vinegar
Sprouts halved and laid cut-side down until the faces go almost black, finished with bacon and a sharp splash of cider vinegar.
Prep15 mins
Cook20 mins
Total35 mins
Servings6
charred
side
pork
cast-iron
Ingredients
- 2 lb Brussels sprouts, halved
- 6 oz thick-cut bacon, diced
- 2 tbsp cider vinegar
- 1 tbsp maple syrup
- 1 tsp coarse black pepper
- 1 tsp kosher salt
Preparation
1
Render the diced bacon in the cold skillet over medium 10 minutes until crisp, then lift it out and leave the fat behind.
2
Lay the sprouts cut-side down in the bacon fat in a single layer. Two batches if they do not all fit — piled sprouts steam and go grey.
3
Do not touch them for 6 minutes. The cut faces need to go past golden to nearly black; that bitterness is what the vinegar and maple are for.
4
Toss and cook 4 minutes more until tender through.
5
Off the heat, add the vinegar and maple syrup and toss — the pan will hiss and the fond will lift into the glaze.
6
Return the bacon, season with pepper, and serve immediately.
Servings and Nutrition
Number of Servings in Burnt-Edge Brussels, Bacon & Vinegar6
Nutrition for 1 serving (1 cup)
260Calories (kcal)
11Protein (g)
18Carbs (g)
17Fat (g)
Protein 11.0g16%
Carbs 18.0g27%
Fat 17.0g57%