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Bourbon Bacon Brussels Sprouts
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Bourbon Bacon Brussels Sprouts

Ingredients

  • 1 pound Brussels sprouts halved
  • 4 slices bacon chopped
  • 1/3 cup bourbon
  • 1 cup Medjool dates pitted
  • 1/2 cup pecans chopped
  • 2 tablespoons coconut aminos
  • 1 tablespoon apple cider vinegar
  • sea salt
  • black pepper

Instructions

  • In a small sauce pan over medium low heat, toast pecan pieces until golden brown.
  • Place the dates in a bowl of warm water and soak for 15-20 minutes, or until soft. Drain the dates, reserving the water.
  • Add the soaked dates to a food processor along with two tablespoons of the reserved water. Puree into a fine paste.
  • Combine the date paste, bourbon, apple cider vinegar, 1/4 cup of the reserved date water and a pinch of salt in a small saucepan. Simmer over low heat until thick and bubbly.
  • In a large cast iron skillet, cook the chopped bacon until crisp. Usin a slotted spoon, remove the bacon bits, leaving behind at least two tablespoons of fat.
  • Add the Brussels sprouts along with a pinch of salt and pepper to the skillet. SautĂ© until they start to brown.
  • Add the glaze to the skillet and continue to cook until the Brussels sprouts are tender.
  • Mix in the toasted pecans and bacon bits. Serve immediately and enjoy!