Cider-Braised Brussels Sprouts

• Braised Brussels Sprouts with Bacon and Hard Apple Cider
• Serves 3 to 4
• If there was ever a way to get Brussels sprouts haters to try the vegetables, it's with browned bits of bacon balanced by honey and crisp apple cider.
• 3 strips bacon, cut crosswise into 1/2" strips
• 2 Tbsp. butter
• 1 1/2 lbs. Brussels sprouts, trimmed and halved
• 2 large shallots, roughly chopped
• 1 cup hard apple cider
• 1 tsp. honey
• 1 tsp. kosher salt
• Freshly ground black pepper

1. Heat a large cast iron skillet over medium-high. Add bacon and cook, stirring here and there, until brown and crisp. Remove the bacon with a slotted spoon and drain on paper towels.
2. Pour all but 1 Tbsp. bacon fat into a heat-proof jar and reserve for another use. Add butter to skillet. When the butter has melted, add the sprouts. Cook for about 5 minutes, gently shaking the skillet from time to time.
3. Stir in the shallots and cook for 2-3 minutes. Add the cider, honey, salt and pepper, gently mix, and bring to a boil.
4. Reduce heat to a simmer. Cook until the sprouts are tender and the liquid has almost evaporated, 5-7 minutes. If the sprouts need more cooking time, add more cider.
5. Toss with bacon and serve immediately.

brussels, if there, bacon, butter, brussels sprouts, shallots, apple cider, honey, kosher salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/cider-braised-brussels-sprouts-52976301 (may not work)