BRUSSELS
SPROUTS
with Bacon, Balsamic
&Lemon
Brussels sprouts are one of Lett’s
most in-demand dishes at
Gjelina-he makes a whopping
400 servings a week. ‘Look for
small, tight, and very fresh ones.
They’re sweeter and easier to
cook than larger versions that
have been sitting around/or too
long,” he says.
SERVES 6
TOTAL TIME 30 minutes
6 slices thick-cut bacon, cut
into ¼-inch pieces
2 tbsp extra-virgin olive oil,
divided
2 lbs. small Brussels sprouts,
halved
Salt and pepper
½ cup fresh lemon juice
3 garlic cloves
1 tbsp balsamic vinegar
½ tsp thyme leaves
1 In a large cast-iron skillet, cook bacon
over moderate heat, stirring occasionally,
until browned but not
crisp, about 5 minutes. Using a slotted
spoon, transfer bacon to paper
towels to drain. 2 Pour off fat from
skillet; heat 1 tbsp of the olive oil in
it. Add half the Brussels sprouts, cut
side down; season with salt and pepper.
Cook over moderately high heat
until very browned on the bottom, 3
to 5 minutes. Using a slotted spoon,
transfer to a plate. Repeat with remaining
olive oil and Brussels
sprouts. 3 Return all the Brussels
sprouts to the skillet. Add ½ cup water,
cover, and cook over moderate
heat, stirring occasionally, until tender,
5 to 7 minutes. 4 Stir in bacon,
lemon juice, and garlic; cook for 2
minutes, stirring occasionally. Stir in
vinegar; season with salt and pepper.
5 Transfer to a serving bowl,
garnish with thyme, and serve.