This is for shmoo’s coworkers, but the rest of you can feel free to try it too. :)
Fry a piece or two of bacon in your pan. Get it nice and crispy.
Towards the end of the frying, put around half a onion, diced into the pan as well, and let it start to brown.
Remove the bacon when it’s done and set aside to cool and dry.
Turn down to medium heat.
Place halved Brussels Sprouts in the pan cut half down. Scooch the onions out of the way if you need to, and if there isn’t enough bacon fat in the pan, add some butter. When all the halves are face down in the pan, add a bit of stock to the pan, about halfway up the sprouts, and let it cook down until the stock is basically gone and the sprouts have started to brown on the bottom and get a little crispy, but not all moisture is gone from the pan.
Remove from heat.
Crumble the bacon you set aside earlier and add to pan.
Add a bit of coarse pepper, and possibly a bit of salt, to your tastes.
Throw in a handful of dried cranberries and stir.
Now sprinkle on about half a handful of grated Parmesan and serve.
Notes:
If you don’t have stock, don’t use bouillon to make it, it makes it WAY too salty, just use water and throw in a bit of extra butter for flavor.
A coworker highly recommends trying this with shallots and walnuts and more butter instead of with onions and cranberries. I think I’ll be giving it a try next time we do them.
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