Brussels, Bacon & Grapes

Préparation

Salty, smoky bacon and earthy Brussels sprouts are a tried-and-true combination. Here, we brown the Brussels in bacon drippings and then add juicy grapes for a pop of sweetness. A final splash of vinegar at the end cuts through the richness of the bacon and perks up the entire dish. While you can stir in the crumbled bacon, we like to scatter it over the top so it maintains its crunch.

*This recipe originally ran stateside on HexClad.com.

1. Cook the bacon. Preheat the oven to 425°F/218°C. In a HexClad 4.5 QT/4.3 L Hybrid Deep Sauté Pan, arrange the bacon in a single layer (it’s OK if they’re slightly overlapping) and turn the heat to medium. Cook, turning occasionally, until the bacon is crisp and browned, 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate to drain; crumble the bacon. Do not wipe out the skillet.
2. Cook the Brussels. In the pan with the bacon fat, add the Brussels sprouts and crushed red pepper and season with salt and pepper. Toss the Brussels sprouts in the bacon fat and then spread in an even layer. Cook over medium heat, stirring once or twice, until they are nicely browned, 5 to 7 minutes.
3. Add the grapes and rosemary and stir to combine. Transfer to the oven and roast until the grapes have softened and the sprouts are crisp tender, 8 to 10 minutes.
4. Remove the skillet from the oven and stir in the vinegar. Season with more salt and pepper, if needed. Transfer to a warm platter and scatter the crumbled bacon over the top before serving.