Brussel Sprouts with almonds and Bacon

A sprout lovers dream - baby earthy flavored cabbages sweetened by shallots, butter and maple syrup, with a bit of tang from the vinegar and cranberries and a nutty crunch from the bacon and almonds. Showoff sprouts!

Brussels Sprouts with Bacon and Almonds

2 peeled, thinly slivered shallots

3/4 cup sliced almonds

5 tablespoons butter

2 tablespoons pure maple syrup

1 1/2 teaspoons coarse salt

5 strips crisp-cooked bacon, crumbled

2 pounds Brussels Sprouts, discolored leaves trimmed off and stem ends trimmed where brown

1 teaspoon freshly ground black pepper

pinch of dried red pepper flakes

2 tablespoons cider or red wine vinegar

3 tablespoons brown sugar

1/3 cup dried cranberries

-Slice sprouts with the slicing blade of the food processor (or very thinly by hand). Toss slices in a bowl to separate the layers.

-Toast almonds in a dry frying pan over medium heat until just touched with color, about 8 minutes. While nuts toast, in a separate small bowl, melt 2 tablespoons butter in the microwave, then stir together with syrup and 1/2 teaspoon salt. Add this maple glaze to the hot almonds and toss to coat. Remove from heat and set aside.

-Melt remaining 3 tablespoons butter in a medium skillet over medium-high heat then sauté slivered shallots until soft, stirring frequently, about 5 minutes. Add shredded sprouts with pepper, red pepper flakes and remaining 1 teaspoon salt, stirring, until sprouts are wilted but still crisp, 3 - 5 minutes.

-Add vinegar to the skillet and saute, stirring, for 1 minute more. Add bacon, almonds, salt, and brown sugar then stir for another minute. Place sprouts in a large serving bowl then garnish with dried cranberries. Serve warm. Makes 8 - 10 servings.

Thinly slice the trimmed sprouts and shallots.

Soften the sprouts and shallot by sauting in butter, then add the flavor enhancers and sweeteners, finally garnishing with bacon, cranberries and nuts! A recipes that makes sprouts shine!