Caramelized brussels with tangy dill dressing
Brussels sprouts and bacon and best friends in this delicious holiday side! The brussels sprouts are caramelized on the outside, but still firm on the inside, creating the perfect texture to enjoy them along with the rest of your feast.
SERVES
6
Ingredients
- 6 slices bacon, chopped
- 2 dozen Brussels sprouts, halved
- 1/4 cup white vinegar
- 1 tablespoon granulated sugar
- 2 teaspoons Dijon mustard
- 1-1/2 teaspoon dried dill
- 1 clove garlic, minced
- 1/2 teaspoon sea salt
- Freshly ground black pepper
Directions
- In nonstick skillet over medium heat, cook bacon, stirring frequently, until crisped. Transfer bacon to paper towel-lined plate with slotted spoon. Reduce heat to medium low. Add Brussels sprouts to pan and cook, stirring occasionally, until browned and tender, about eight to ten minutes.
- Meanwhile, in bowl, whisk together vinegar, sugar, mustard, dill, salt, pepper. Remove pan from heat and immediately stir in dressing. Continue to stir until dressing has been absorbed.
Tip: Cut the small ends off and press them together for more even cooking.
