Difficulty: Easy - for beginners
Dietary guidance: n
1/2 stick butter
Extra virgin olive oil (EVOO)
1 container fresh Brussels Sprouts
1 shallot, minced
2 strips bacon, minced
Cut the sprouts in half lengthwise. Rinse with water but do not pat dry.
Cover the bottom of a skillet with the EVOO and melt the butter over medium high heat. Turn the heat down to medium and add the sprouts, cut side down, in a single layer in the skillet. Sprinkle with Kosher salt. Cover and saute for five minutes.
Add the shallot and bacon and stir. The faces of the sprouts should be brown. Keep the lid askew, and sautee for another 5-10 minutes, stirring occasionally, until the sprouts are tender and the bacon has cooked to the desired crispiness.