Sprouts, Bacon and Figs

Submitted by DrGaellon

"A perfect fall recipe from Mark Bittman of the New York Times."

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 4-6

ingredients

• 1 tablespoon olive oil
• 1⁄4 lb bacon or 1/4 lb pancetta, diced
• 1 lb Brussels sprout, trimmed
• 1 cup dried fig, stemmed and quartered
• 1⁄4 cup water
• salt, to taste
• black pepper, to taste
• 1 tablespoon balsamic vinegar

directions

1. Heat oil in non-stick skillet. Add bacon and saute until rendered and nicely brown, 5-8 minute.
2. Shred brussels sprouts using food processor with slicing disc (or by hand). Add to pan with figs, water and salt and pepper. Set heat to medium and cook untouched 5-10 minutes, until figs and sprouts are almost tender.
3. Raise heat to medium-high and stir until tender and water has evaporated. Add vinegar, toss, adjust seasoning and serve.

Reviews

[ngiamo]

This is actually a very good recipe if prepared properly. You must use the exact ingredients, specifically the dried whole figs and not dried chopped figs. I was never a fan of Brussels sprouts but became one with this recipe. My sister-in-law makes this every year for Thanksgiving and has shared the recipe with everyone in our family. Very easy to prepare and cooks quickly.

 

[evewitch]

This turned out pretty well (I slightly over-caramelized it, which was totally my fault). I had figs that were chopped, and still used 1 c., which turned out to be too much. I didn't use the olive oil because my bacon was a bit fatty. The presentation was good for people who are afraid of Brussels sprouts. Doesn't look like them at all, and they tasted good.