Brussel Sprouts With Fennel And Cider Cream

• 1 pound brussel sprouts
• 1 bulb fennel
• 3/4 cup heavy cream
• 1/2 cup apple cider
• 1/3 cup dried cranberries
• 4 slices, thick cut bacon
• 1 tablespoon butter for the dish
• kosher salt and pepper to taste
• olive oil

1. Preheat oven to 375 ?
2. Butter the bottom and sides of a shallow gratin dish.
3. Take the apple cider and place in a saucepan over high heat, reduce by half to approximately 1/4 cup.
4. Quarter the fennel, cut out the wedge shaped root at the base, and thinly slice. Saute in a pan over medium-low heat with a little olive oil and butter, season with salt and pepper. Cook until it is lightly caramelized, and just starting to soften. When done, spoon the fennel into the gratin dish in an even layer.
5. Trim the stems of the sprouts, removing any tough outer leaves, and quarter them. Add to the pan that the fennel was cooked in, with a touch more oil and butter, and season with salt and pepper. Cook over medium-high heat until the brussel sprouts are nicely browned on a few sides, but still maintain a vibrant green color, 7-8 minutes. When done, pour them over the fennel in the gratin dish.
6. Combine the reduced apple cider with the cream and pour over the sprouts and fennel, sprinkle with the cranberries, season with salt and pepper, and cover with aluminum foil.rnrnPlace into the oven for 30 minutes.
7. While the sprouts are cooking, cut the bacon into lardons and cook until crispy. Drain on a paper towel and reserve.
8. Remove the dish from the oven, uncover, and sprinkle with the cooked lardons to serve.

brussel sprouts, fennel, heavy cream, apple cider, cranberries, bacon, butter, kosher salt, olive oil

Taken from food52.com/recipes/1377-brussel-sprouts-with-fennel-and-cider-cream (may not work)