Glazed Brussels Sprouts

The Washington Post, December 17, 2008

• • Course: Side Dish
• • Features: Holiday

Summary:

It takes a little extra effort to separate the leaves of all these Brussels sprouts, but it's worth it; they are much more delicate this way. It's a good job to hand off to someone looking to help out.

It's also not a bad idea to blot the vegetables on paper towels before serving, particularly if the bacon was fatty.

These are best served the same day they are made.

12 servings

Ingredients:

• • 12 ounces bacon, cut into small dice
• • 4 pounds young Brussels sprouts, preferably from the farmers market, tough or torn outer leaves discarded
• • 4 to 6 tablespoons unsalted butter, cut into small pieces
• • 1 medium Granny Smith apple, peeled, cored and cut into small dice
• • 1 teaspoon dried juniper berries, crushed to discard their outer shells, then finely chopped

Directions:

Heat the bacon in a large skillet over medium heat; cook, stirring occasionally, for about 3 minutes, until it is slightly crisp but still meaty-chewy in the center.

Meanwhile, separate the Brussels sprouts into individual leaves.

Add the leaves to the skillet, tossing gently to combine. Cook for a few minutes, until they are slightly wilted; do not overcook. Add the butter and stir until melted, then add the diced apple and juniper berries. Toss gently until the ingredients are evenly coated. Serve immediately.

Recipe Source:

Adapted from chef Michael Mina.

233 calories, 17g fat, 7g saturated fat, 29mg cholesterol, 274mg sodium, 15g carbohydrates, 6g dietary fiber, n/a sugar, 8g protein.