Best Brussels Sprouts. Ever.

I refer to these as the "Brussels sprouts for people who hate Brussels sprouts."  Sweet and sour.  Smoky and funky, with a punch of umami if you choose to add the fish sauce.  This is a great basic preparation that lends itself to endless improvisation, (add shallots, chiles, apples...)

Caramelized Brussels Sprouts with Bacon

Serves 4 as a side dish

1          pound                        Brussels sprouts, halved

                                             Kosher salt

3          tablespoons               butter

1          tablespoons               apple cider vinegar

3          tablespoons               maple syrup

1          tablespoon                fish sauce (optional)

8-10    slices                         crisped bacon, crumbled

                                             freshly ground pepper      

                            

Bring 3-quarts of salted water to a boil; blanch the Brussels sprouts for about 2 minutes in the boiling water; drain and shock in cold water.

Melt 2 tablespoons butter in a skillet over medium-high heat; add blanched Brussels sprouts and cook, stirring frequently until the spouts begin to brown, (about 5 minutes).  Deglaze the pan with the vinegar and reduce until almost gone; add maple syrup and fish sauce and reduce, stirring frequently, until the syrup has thickened and coats the Brussels sprouts. 

Just before serving add the remaining butter, and crisped bacon.  Adjust seasoning with salt, pepper and any additional vinegar or maple syrup.