- 24 oz. (1 1/2 pounds) Brussel Sprouts, ends trimmed, bruised outer leaves removed, sliced in half lengthwise
- 2 tablespoons extra virgin olive or coconut oil
- 4 oz bacon (roughly 4 slices), sliced into lardons/thin strips
- 1 shallot, peeled and sliced
- 2 small garlic cloves, minced
- 1/2 to 3/4 cup white wine (*see note below*)
- 1/2 cup water (*see note below*)
- 1/2 cup, or small handful dried cranberries
- 1/4 – 1/2 tsp crushed red pepper flake (use as much or as little as you can tolerate)
- 1/2 tsp Herbes de Provence
- Freshly ground black pepper and sea salt to taste
- 1 tbsp raw honey
- In a large skillet, pour 2 tablespoons of extra virgin olive or coconut oil over medium heat. Add the bacon and separate the lardons with a wooden spoon. Add crushed red pepper, herbes de provence, and continue to render the bacon until it starts to get lightly crisp, about 5 minutes. Add the shallots and continue to cook until the bacon is nice and crispy, and the shallots are translucent and just beginning to caramelize, about another 3-4 minutes. Once bacon is crisp, remove all contents from the skillet with a slotted spoon, leaving about 3 to 4 tablespoons of fat in the skillet (just enough to coat the bottom of the pan). If you have too much fat leftover, please discard some of it.
- Arrange each brussel sprout, cut-side down into the skillet in an even layer. Immediately cover your skillet to trap the steam and let the brussels caramelize on their own, about 2 to 3 minutes over medium heat. Off heat, carefully add the white wine, it may bubble up fiercely! The amount of wine you use will be determined by how large your skillet is, and how many brussels you have. You may need more or less, but the wine should not completely cover the brussel sprouts — it should rise maybe 1/4 of the way up. Add the salt and pepper, garlic, bacon, and cranberries — pushing the cranberries into the wine as much as you can. Cover the skillet and reduce the heat to medium-low. Check the bottoms of the brussels often to make sure they don’t burn too much (although even when they get super dark they’re still amazing). If your wine is evaporating too quickly, add the 1/2 cup of water, at little at a time. Braise the brussels in the white wine and water (if needed) for about 8-15 minutes (depending on the size of your brussels), or until you can easily pierce them with a toothpick or wooden skewer. Thy should be tender but NOT mushy.
- Once the brussels are tender and the liquid has evaporated and soaked into each sprout, turn off the heat. Drizzle 1 tablespoon of honey all over the entire dish and GENTLY toss to combine, letting the heat melt the honey through every nook and crannie. Taste and adjust seasoning as needed. Serve immediately.
Total amount of wine used will depend greatly on the size of the skillet you’re using. A 12″ skillet will use about 3/4 cup, so if you’re using something smaller or larger than that, please adjust accordingly. Use the water if your wine is evaporating too quickly. You just want to keep the brussels moist long enough to braise until they’re tender, but not mushy.
- Prep Time: 15 mins
- Cook Time: 25 mins