Slow cooking this earthy veggie mellows its tanginess but brings out its woodsy depth of flavor. The smoky bacon, a touch of mustard, and seasoning with just a hint of sea salt add the perfect finish.
Makes 4 to 6 servings.
2 pounds Brussels sprouts
1/2 pound thick-cut bacon
3 tablespoons olive oil
1 teaspoon dry mustard
1/2 cup water
Pinch of sea salt
1. Wash and trim the Brussels sprouts, cutting off the coarsest part of the bottom and a layer or so of the leaves on the bottom. Cut the sprouts in half, and put them in the slow cooker.
2. In a large skillet, cook the slices of bacon over medium-high heat, turning to cook both sides until crisp. Drain on a plate covered with a paper towel and allow to cool.
3. In a measuring cup, mix the olive oil, dry mustard, and water. Pour over the Brussels sprouts. Sprinkle with crumbled bacon. Cover and cook on Low for 3 to 4 hours or on High for 2 to 3 hours. Before serving, add a pinch of sea salt.