It takes a little extra effort to separate the leaves of all these Brussels sprouts, but it's worth it; they are much more delicate this way. It's a good job to hand off to someone looking to help out.
It's also not a bad idea to blot the vegetables on paper towels before serving, particularly if the bacon was fatty.
These are best served the same day they are made.
- 12 ounces bacon, cut into small dice
- 4 pounds young Brussels sprouts, preferably from the farmers market, tough or torn outer leaves discarded
- 4 to 6 tablespoons unsalted butter, cut into small pieces
- 1 medium Granny Smith apple, peeled, cored and cut into small dice
- 1 teaspoon dried juniper berries, crushed to discard their outer shells, then finely chopped
Heat the bacon in a large skillet over medium heat; cook, stirring occasionally, for about 3 minutes, until it is slightly crisp but still meaty-chewy in the center.
Meanwhile, separate the Brussels sprouts into individual leaves.
Add the leaves to the skillet, tossing gently to combine. Cook for a few minutes, until they are slightly wilted; do not overcook. Add the butter and stir until melted, then add the diced apple and juniper berries. Toss gently until the ingredients are evenly coated. Serve immediately.
Adapted from chef Michael Mina.
Tested by David Varley.
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