Lee Anne Wong

Two Thanksgiving Recipes from Lee Anne Wong.

on Nov 21, 2006

Pan-Roasted Brussel Sprouts with Bacon

INGREDIENTS: ¼ lb. Applewood Smoked Bacon, cut into ¼" dice 1 pint Brussel Sprouts, washed and halved 1 clove Garlic, minced ½ teaspoon Fresh Thyme , minced 1 piece Bay Leaf ½ cup Dry White Wine 2 Tablespoons Apple Cider Vinegar 1½ cups Chicken Stock Salt and Black Pepper Juice of 1 Lemon 1 Tablespoon Parsley, minced

DIRECTIONS: In a large saute pan, cook the bacon over medium heat until it begins to brown slightly, about 5 minutes. Add the brussel sprouts and season with salt and pepper. Saute for 3 minutes until they begin to color, and the bacon is getting crispy. Stir in the garlic, thyme, bay leaf, and deglaze with the white wine and cider vinegar. Cook until most of the liquid has reduced, about 3 minutes. Add the chicken stock and cook, partially covered, until the liquid has evaporated and the brussel sprouts are crisp tender, about 10 minutes. Remove the bay leaf and discard. Finish with a squeeze of lemon, salt and pepper to taste, and freshly minced parsley. Serve immediately.