Retsept
- 6 slices bacon, chopped
- 2 dozen Brussels sprouts, halved
- 1/4 cup white vinegar
- 1 tbsp granulated sugar
- 2 tsp Dijon mustard
- 1 1/2 tsp dried dill
- 1 clove garlic, minced
- 1/2 tsp sea salt
- Freshly ground black pepper
Valmistamine
In a cast iron skillet, over medium heat, cook bacon, stirring frequently, until crisped. Transfer bacon to paper towel-lined plate with slotted spoon. Reduce heat to medium-low. Add Brussels sprouts to pan and cook, stirring occasionally, until browned and tender, about 8-10 minutes.
Meanwhile, in bowl, whisk together vinegar, sugar, mustard, dill, salt, pepper. Remove pan from heat and immediately stir in dressing. Continue to stir until dressing has been absorbed.
