¼ cup bourbon
1 tbsp. good quality honey mustard
1 pound Brussels sprouts, trimmed and cut in half lengthwise
4 slices thick-cut bacon
Salt and freshly ground black pepper
Whisk together the bourbon and mustard until combined, and set aside.
Cook the bacon slices in a medium skillet until crispy, then drain. Crumble the bacon when cool enough to handle. Pour off and reserve the bacon fat from the pan. Wipe the pan clean to remove any burned bits.
Return 1 tablespoon of the bacon fat to the pan set over medium-high heat. Add the Brussels sprouts to the pan and cook, stirring occasionally, until browned on the outside, about 2 minutes. Add a splash of water to the pan and cook 4 to 6 minutes, or until just shy of desired tenderness.
Add the bourbon and honey mustard to the pan, and toss to combine. Cook for 30 seconds or so to cook off some of the alcohol, then season with salt and pepper, to taste.
Note: The Brussels sprouts retain some of the alcohol in this dish.
from: brystephens.comShare to Print