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15 minutes
9 minutes
24 minutes
- 1.25 pounds Brussels sprouts
- 1 tablespoon vegetable oil
- 4 ounces bacon, sliced
- 0.33333334326744 cup cider vinegar
- 2 tablespoons brown sugar
- salt and ground black pepper to taste
- 1 pinch cayenne pepper
- Cut the Brussels sprouts in half, slice each half into strips, and remove the cores. Place them in a large bowl.
- In a skillet over medium heat, sizzle bacon until golden and crunchy, about 8 to 10 minutes. Mix in cider vinegar, lemon juice, and brown sugar. Season with salt, black pepper, and cayenne pepper. Crank up the heat, bring to a vigorous boil for 1 minute.
- Cover the Brussels sprouts in the warm bacon mixture, ensuring they are fully coated. Season with salt and black pepper to your liking.
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