- 1 tablespoon oil
- 1 cup small onion diced
- ¾ cup minced carrot
- 1 teaspoon kosher salt
- 5 strips bacon chopped
- 1 pound Brussels sprouts sliced
- ½ cup water
- 1 tablespoon rubbed sage
- 2 teaspoons curry powder
- 3 tablespoons honey
- 1 tablespoon red wine vinegar
Heat oil over medium high heat in a heavy bottomed pan and add the diced onion. Cook for 1 minute or until lightly caramelized and add the carrots and kosher stir well. Next add the bacon and cook for 2-3 minutes. Toss in the slice Brussels sprouts and mix. Cook for 1 minute and add the ½ cup water. Lower the heat and cook for 8-10 minutes or until Brussels sprouts are cooked soft being careful not to cook dry. Add more water 2 tablespoons at a time until sprout are done. Then stir in the sage and curry powder and cook for 30 seconds. Add the honey and vinegar and taste. Adjust seasoning with salt and more honey if necessary. Makes about 1 quart.
