This caramlized brussel sprouts recipe may just be one you want to save for that dinner that just calls for some type of brussel sprout.
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Add about 3 quarts of salted water to a large saucepan and bring to boil. Add brussels sprouts and cover. Blanch for 2 minutes and then drain and rise with cold water.
In the same pan, melt half of the butter. Add in chopped bacon and onion.
Saute until bacon is cooked an onion is translucent, stirring frequently. About 5-8 minutes. Drain off almost all of the bacon fat.
Move the onion and bacon to the edges of the pan and add one more tablespoon of butter to the pan then arrange the brussels sprouts in a single layer with the cut side down. Let them sit and brown for about 5 minutes.
Once the sprouts have caramelized, add cider, broth and sugar. Set heat to medium-high and bring to a light bowl.
Liquid will turn to light glaze. If sprouts aren't yet cooked through, add a little water and continue cooking.
Remove from heat, season with salt and pepper and stir in remaining butter until melted. Sprinkle on the grated feta and serve.