• E72ce935e9c8d5d9316f6c9e0c9fe249

Brussel Sprout With Crushed Grapes And Bacon Lardon

This festive side dish will impress and delight guests with the surprise additions of crushed grapes. The sweetness from the grapes pairs lovely with smoky bacon and lightly wilted brussels.

Prep
Cook
Serves 6people
Ingredients
2
lb Brussels sprouts
1
/2 lb. smoked bacon
1
/4 c. Olive oil
10
ea. Garlic cloves, peeled and minced
3
cups halved, red seedless grapes
T.T. Kosher salt and pepper to taste
Directions
1.
Rinse, dry, and trim stem ends off of Brussels sprouts. Separate leaves into individual pieces, when you get to the light green, compact center, stop and set those aside for another use.
2.
Thinly cut bacon crosswise into strips about 3/8 -inch wide. In a large skillet, over medium high heat, cook off bacon with 2 tablespoon of olive oil until crispy. When bacon is finish, remove with a slotted spoon and set aside in a container.
3.
In the same heated pan, cook garlic with the rest of the oil until garlic is lightly golden brown (not burnt) and aromatic.
4.
When garlic is done, return the bacon back to the pan with the brussels sprouts. Cook and stir the leaves until the brussels leaves has wilted (7-10 minutes).
5.
When the brussels leaves has lightly wilted, lightly crushed the grapes with the juice into the pan. Stir to combine, and season to taste. Be careful of adding too much salt- the bacon is salty itself.

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