Try this new take on the classic bacon and brussels sprouts dish! The flavor has much more depth, which makes it a great side dish to serve along with your favorite dish.
3 strips nitrate-free bacon; sliced into bite size pieces
10 brussels sprouts; outer leaves peeled, halved
8 oz. button mushrooms; halved
1/4 cup apple cider
salt and pepper
Heat a non-stick pan over medium-low heat. Add bacon bits before the pan is hot.
Render bacon fat and cook until bacon is golden brown, about 6 minutes.
Turn the heat to medium-high. Move bacon to the side of the pan and add brussels sprouts flat-side down and sear for about 5 minutes, or until sprouts are golden brown.
Move sprouts and bacon to the side of the pan and add mushrooms. Cook thoroughly until the water has been cooked out of the mushrooms, about 4 minutes. Season sprouts and mushrooms well with salt and pepper.
Add apple cider to deglaze the pan. Continue to cook until most of the liquid has evaporated, about 2 minutes.