Brussels Sprouts with Bacon Jam

Delicious Tender Sprouts, topped with a Sweet and Savory Bacon Jam.  Yum!

Serves 8-10

Ingredients

Bacon Jam

• 0.5 pound thick-cut bacon, cut into 1/4 inch strips

• 1/2 onion, finely chopped, large

• 1 garlic clove, finely chopped

• 1/3 cup granulated sugar

• 1/4 cup dried apricots, (packed) (4 ounces) , roughly chopped

• 2 tbsp sherry vinegar

• 1 sprig thyme

• 1 sprigs rosemary

• 1 bay leaf

• Kosher salt

• Freshly ground black pepper

 Sprouts

• 2 pounds Brussels sprouts, trimmed and halved

• 2 tablespoons olive oil

• 2 garlic cloves, smashed

• 4 sprigs thyme

• 32 small skewers or toothpicks

Directions

Make the bacon jam:

1. Cook bacon in a large skillet over medium-low, stirring occasionally, until brown and crisp, about 15 minutes. Add onion and cook until lightly browned, about 5 minutes, stirring frequently.

2. Add garlic and cook, stirring, 1 minute more. Add sugar, apricots, vinegar, and 1/4 cup water and bring to a boil, stirring.

3. Add thyme, rosemary, and bay leaf and simmer until liquid is syrupy, 8–10 minutes. Remove herb sprigs and let bacon mixture cool.

4. Transfer to food processor and pulse to a chunky purée. Season with salt and pepper.

For the Brussels sprouts:

1. Bring a small pot of salted water to a boil and prep a bowl of ice water. Add Brussels sprouts and cook until bright green, 1 minute. Drain and transfer to ice water to cool. Drain well and pat dry with paper towels.

2. Heat oil in a large skillet. Add Brussels sprouts, garlic, and thyme and cook over high heat, stirring occasionally, until crisp-tender and browned in spots, about 5 minutes. Discard garlic and thyme.

3. Arrange Brussels sprouts cut-side up on a serving tray and spoon about 1 tsp. bacon jam onto each. Spear each Brussels sprout half with a toothpick and serve.

4. Do ahead Bacon jam can be made up to 5 days ahead. Refrigerate in an airtight container and return to room temperature before serving.