Charred Brussels Sprouts with Lardons, Cranberries, Hazelnuts in Balsamic Butter
1 lbs. Brussels ends trimmed and halved
½ cup lardons, thick sliced bacon or salt pork
½ cup dried cranberries
½ cup toasted hazelnuts
2 Tbs butter
2 Tbs Balsamic Vinegar
½ tsp salt
¼ tsp of black pepper
On low heat, render the fat from the lardons until brown but not crispy.
Remove lardons and put drippings aside.
Blanch Brussels in simmering, salted water for 3-5 or until ‘al dente’ tender.
Shock Brussels in ice water for 5 min and remove.
On med-high heat, sauté Brussels in lardon drippings until outer leaves are caramelized and crispy.
Season with salt and pepper.
Add balsamic, cranberries, nuts and butter to the Brussels/lardons, sauté for 1 minute.
Adjust salt and pepper to taste.