Ingredients
4 pounds Fresh Brussel sprouts
4 ounces Shallot
1 pound Maple bacon thick cut
1/4 cup Olive oil
2 teaspoons Coarse salt
1/2 teaspoon Ground black pepper
1/8 cups Brown sugar
6 ounces Apple juice
2 tablespoons Butter
4 ounces Candied pecans
1 ounces Dried fruit of choice (optional)
1/4 teaspoon Cinnamon
Preparation
Trim and halve Brussel sprouts.
Toss sprouts with olive oil, salt, and pepper. Transfer to baking sheet.
Roast Brussel sprouts at 400 degrees until caramelized. Toss in brown sugar.
Fry bacon. Remove from pan and reserve one tablespoon of bacon fat.
Dice shallots. Saute in reserved bacon fat until soft.
Add apple juice to saucepan and reduce until thick and glazy. Add butter to reduction.
Mix sprouts with chopped bacon, reduction, pecans, dried fruit, and cinnamon.
