Caramelized Brussels Sprouts + Bacon
6 slices thick cut bacon, cooked until crisp and chopped
1 large shallot, chopped
1 lb. brussels sprouts, trimmed and halved
In a cast iron skillet or large saute pan, line bacon up to cook and turn burner on medium. Cook the bacon until it is nice and crispy, flipping halfway through. Set on a plate with a paper town to let the grease drip and set aside to cool. Do not remove the bacon grease from the pan. Once the bacon is cooled, give the sliced a rough chop.
Depending on how much bacon grease you have, remove a little (I ended up dumping about a tablespoon because I had a ton). On medium- high, saute the shallots until translucent, about 5 minutes. Add brussels sprouts and turn burner down to medium. Cook sprouts until they are nicely caramelized and golden, about 20 minutes. When they are done, season with salt and pepper and toss with chopped bacon.