Brussel Sprouts with Bacon and Figs

Perhaps you do not love brussel sprouts. I completely understand. They are oft overcooked, and can become mushy, bitter and otherwise unpleasant. However, this recipe may convert you. But I think just about anything fried in bacon has that potential. My sister came across this recipe in the New York Times last fall, and it has quickly become one of our standard holiday side dishes.

I like the chiffonade technique for brussel sprouts, even if it is a little more labor intensive. That strong brussel sprout flavor gets dispersed a bit, and more thoroughly coated in bacon. It’s also easier to cook more evenly this way. I understand you can chiffonade in a food processor, but I’ve always done it by hand so can’t advise.

If you have some proper Acetico Balsamico Tradizionale around, then it is worth a drizzle. As you may recall this name is reserved for the true balsamic vinegar made from a reduction of Trebbiano and Lambrusco grapes that have been subsequently aged for 12 years in seven progressively smaller barrels. It is pretty concentrated, so you don’t need much.

Brussel Sprouts with Bacon and Figs
Adapted from the New York Times
Serves 4

1 pound brussel sprouts, trimmed and shredded
8 ounces of bacon, chopped
1 cup dried figs, stemmed and chopped
2 tablespoons butter
Drizzle of balsamic vinegar (optional)
Salt

Heat a large skillet over medium high heat. Fry the bacon until crisp, about 6-8 minutes. Turn down to medium heat. Add the brussel sprouts and fry, stirring occasionally, for about 5 minutes. Toss in the dried figs, and continue cooking for another 1-2 minutes. Deglaze the pan with about 2 tablespoons of water and allow to evaporate. Add the butter, optional vinegar, and salt to taste.