Servings: Makes 10 servings
Bring a large pot of salted water to a boil. Meanwhile, cut a shallow X in the stem end of each Brussels sprout to ensure even cooking. Add Brussels sprouts to boiling water; parboil 7 minutes, or until slightly tender; drain. Refresh under cold water; drain again.
In a small bowl, mix vinegar and brown sugar; set aside. In another small bowl, mix breadcrumbs, chives, 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside.
In a large, deep skillet over medium heat, cook bacon until fat is rendered and bacon bits are crisp; remove with slotted spoon and place on paper towels to drain. Discard all but 2 tablespoons bacon fat from skillet.
Add sprouts to bacon fat, raise heat to medium-high, and cook 3 minutes, tossing sprouts several times. Add vinegar mixture and raise heat to high; cook 4 minutes longer, tossing sprouts until vinegar mixture reduces to a glaze and sprouts are tender. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer sprouts to a serving bowl, and sprinkle with breadcrumb mixture and bacon bits.
From the November 2004 issue of O, The Oprah Magazine
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