Bacon and Blue Brussels Sprouts

Recipe View In a large, deep skillet (preferably cast iron), place the bacon slices. Cook over medium-high heat, turning occasionally, until the bacon is deeply browned and crispy. This should take approximately 8-10 minutes.

Recipe View Remove the bacon to a plate lined with paper towels to drain excess fat. Once cool enough to handle, crumble or roughly chop the bacon. Reserve the rendered bacon fat in the skillet.

Recipe View Reduce the heat to medium. Add the thinly sliced red onion and salt to the skillet with the bacon fat. Cook, stirring occasionally, until the onions are softened and translucent, about 5 minutes.

Recipe View Add the water and Dijon mustard to the skillet. Increase the heat to medium-high and bring the mixture to a simmer, scraping the bottom of the skillet to deglaze and loosen any flavorful browned bits. (2 minutes)

Recipe View Add the sliced Brussels sprouts and cider vinegar to the skillet. Cook, stirring frequently, until the Brussels sprouts are tender-crisp and have slightly softened, about 4-6 minutes. Avoid overcooking; they should still have some bite.

Recipe View Remove from heat. Toss the cooked Brussels sprouts mixture with the crumbled bacon and Gorgonzola cheese until well combined and the cheese is slightly melted from the residual heat.

Recipe View Serve immediately. Garnish with additional crumbled Gorgonzola and a sprinkle of freshly cracked black pepper, if desired.