BUTTER-FRIED BRUSSEL SPROUTS WITH BACON AND DATES
500 g fresh brussel sprouts
1 tbsp butter
1 tbsp olive oil
100 g bacon, diced
1 small yellow onion, finely chopped
1 garlic clove, finely chopped
5 dates, finely chopped
1 tbsp balsamic vinegar
125 ml chicken stock (or vegetable, or just water)
salt
Clean the sprouts. Cut off the woody end and cut them in half. Heat the butter and oil in a very large skillet and once hot, fry the sprouts, cut side down. Let them caramelize. Add some salt.
Turn them over and let them fry for a few more minutes. Push to one end of the pan and add the bacon. Fry until fairly crisp, then add onion, garlic and dates. Fry for a minute or so, then add the balsamic vinegar. After a few more minutes, add the chicken stock and let that reduce so you are left with a thick, sticky glaze.
Season, and serve.
SOURCE: Anne’s Food
