Brussels Sprouts with Bacon and Cheese

2 lbs
1 cup
¼ t

6 to 8 slices
2 large
1 t
2 small

½ cup
pinch

Brussels sprouts
water
salt

bacon
shallots (or 1 medium onion)
salt
apples - shredded

parmesan cheese
nutmeg (optional)

• Cut off stem end of the sprouts and remove yellowing outer leaves.  Cut each sprout in half from top to bottom.
  
• Cook first set on medium high heat until they are fork tender (about 5 minutes) and set aside.
  
  
• Cook bacon until crisp.  Remove bacon and set aside to cool and crumble.
  
• Fry shallots in same pan using 1 to 2 T of bacon fat (discard the rest).  Leave the crusty bacon fond in the pan but scrape it up into the onions to prevent burning.
  
• Add salt and apples and cook for 1 more minute.
  
• Add pre-cooked Brussels sprouts to heat through.  Toss with cheese, nutmeg, and crumbled bacon.  Fry pan will be easer to clean if you add the cheese in the serving bowl.
  
  
• Yield:  6 to 8 servings
  
• Source:  Modified from Alton Brown
  

Category:  American                                                                                                                                                            Modified 1/4/13