Brussels Sprout Hash

I was ambivalent towards Brussels sprouts for a long time, thanks to that certain sulfurous smell of boiled sprouts that issued forth from the kitchen whenever my old roomie would cook them (sorry Meg!!). I recently had an amazing dish of a roasted sprout salad, and decided it was high time to try to experiment with them. This recipe was adapted from a couple found on Epicurious and has worked itself into my regular rotation. It's tasty, pleasingly crunchy, and makes for an excellent side for just about anything. Nix the bacon, and it's a great vegetarian dish too.

Brussels Sprouts Hash
Makes 4 servings

*EVOO

*1 tablespoon butter

*4 shallots, thinly sliced
*S&P
*Pinch sugar

*2 scant teaspoons apple cider vinegar

*10 oz Brussels sprouts, trimmed and halved

*Small palmful of toasted pecans or almonds, slivered
*1/2 small Granny Smith apple, cut into matchsticks

*2 slices bacon, chopped into small pieces (optional)

Melt a tablespoon of butter with a drizzle of evoo in a skillet over medium-low. Add shallots, sprinkle with a bit of salt and pepper and a pinch of sugar, and caramelize for about 20 minutes, stirring occasionally. Scoop out the shallots and set aside.

Then, fry the bacon and mince; set aside. Cut the halved sprouts into very thin ribbons and add to the skillet, turning the heat up to medium. Saute about two minutes and then splash in the vinegar. Continue cooking for a minute or so then add the shallots, apples, nuts and the bacon. Toss well and season to taste.