Brussels Sprouts With Bacon Jam

Ingredients

• •1 pound thick-cut bacon
• •1 whole onion
• •1 clove garlic
• •¾ cup granulated sugar
• •½ cup dried apricots
• •¼ cup sherry vinegar
• •1 sprig thyme
• •3 sprigs rosemary
• •1 leaf bay leaf
• •to taste Kosher salt
• •to taste black pepper
• •to taste Kosher salt
• •16 whole Brussels sprouts
• •2 tablespoons olive oil
• •2 cloves garlic
• •4 sprigs thyme
• •32 pieces skewers

Cooking Instructions

1. 1.

   Cook bacon in a large skillet over medium-low, stirring occasionally, until brown and crisp, about 15 minutes. Add onion and cook until lightly browned, about 5 minutes, stirring frequently. Add garlic and cook, stirring, 1 minute more. Add sugar, apricots, vinegar, and 1/4 cup water and bring to a boil, stirring. Add thyme, rosemary, and bay leaf and simmer until liquid is syrupy, 8-10 minutes. Remove herb sprigs and let bacon mixture cool. Transfer to food processor and pulse to a chunky purée. Season with salt and pepper.

   30 min

2. 2.

   Bring a small pot of salted water to a boil and prep a bowl of ice water. Add Brussels sprouts and cook until bright green, 1 minute. Drain and transfer to ice water to cool. Drain well and pat dry with paper towels.

   5 min

3. 3.

   Heat oil in a large skillet. Add Brussels sprouts, garlic, and thyme and cook over high heat, stirring occasionally, until crisp-tender and browned in spots, about 5 minutes. Discard garlic and thyme.

   5 min

4. 4.

   Arrange Brussels sprouts cut-side up on a serving tray and spoon about 1 tsp. bacon jam onto each. Spear each Brussels sprout half with a toothpick and serve.

   10 min

5. 5.

   Bacon jam can be made up to 5 days ahead. Refrigerate in an airtight container and return to room temperature before serving.