7 slice thick-cut bacon
3 lb. Brussels sprouts
2 large shallots
1 c. turkey or chicken broth
1/4 c. maple syrup
2 tbsp. red wine vinegar
1/4 tsp. cayenne (ground red pepper)
- In 5- to 6-quart saucepot, cook bacon on medium high 7 to 8 minutes or until crisp and browned, stirring occasionally. With slotted spoon, transfer to medium plate. Remove and discard all but 2 tablespoons rendered fat.
- Reduce heat to medium. Add Brussels sprouts, shallots, and 1/2 teaspoon salt to pot. Cook 5 minutes, stirring occasionally. Add broth and cover. Cook 3 to 5 minutes or until sprouts are tender, stirring twice.
- Uncover and add maple syrup, vinegar, and cayenne. Cook 2 minutes or until well coated and vinegar has reduced, stirring occasionally. To serve, stir in cooked bacon.