3 lbs med brussels sprouts

2 tbs vegetable oil

8 thick slices bacon (about 8 oz), cut crosswise into 1/2″ strips

2 tsp apple cider vinegar

1/2 tsp kosher salt, plus more as needed

freshly ground black pepper

Bring a lg pot of water to a boil and salt it generously. Trim the bottom end of the brussels sprouts, leaving the core intact, and pull off the outer dark leaves. Halve through the core. Add the brussels sprouts and cook, uncovered, until tender, about 6 minutes. Drain and rinse under cold running water. (This can be done a day ahead.)

Meanwhile, put the oil and bacon in a very lg skillet or stewpot, and cook over med heat, stirring occasionally, until the bacon is crispy. Remove the bacon with a slotted spoon and set aside. Increase the heat to med-high, add the brussels sprouts and cook, stirring occasionally, until they brown and the edges get crisp, about 10 minutes. Stir in the vinegar, salt, pepper, and bacon.

Serve warm.

8 servings