2 thick cut bacon slices of choice
2 large shallots, thinly sliced
1 pound Brussels sprouts, trimmed and halved
Salt, for salting water and seasoning Brussels sprouts
Freshly cracked black pepper, to taste
Cook bacon in a large skillet over medium heat until very crisp. Turn off heat and remove bacon from the pan, leaving the drippings in the pan and reserve pan. Allow bacon to cool, and then chop into small pieces. In a medium size pot, add enough water to cover the Brussels sprouts and lightly season the water with salt. Bring the water to a boil. Once the water is boiling, add the Brussels sprouts and cook until tender. Immediately drain the Brussels sprouts and shake to remove the excess water and reserve. Increase heat on the pan with the bacon fat drippings to medium-high. Add the shallots and sauté for 2 minutes, until tender, stirring occasionally. Push the shallots to the side of the pan, and add in the sprouts. Cook for about 5 minutes, searing each side of the Brussels sprouts to lightly brown each side. Turn off heat and season the Brussels sprouts with salt and pepper as desired. Add the bacon to the pan and stir to combine with sprouts and shallots. Transfer Brussels sprouts to a serving dish and top with breadcrumb topping right before serving.
Sautéed Brussels Sprouts