Hearty Autumn Sides
BACON FAT CONFIT POTATOES
MAKES 4 TO 6 SERVINGS
A cast-iron skillet helps these potatoes form a golden crust as they simmer in bacon drippings and fresh thyme.
1 pound bacon, chopped
2 pounds new potatoes, quartered
10 sprigs fresh thyme
2 cloves garlic, smashed
1 dried bay leaf
1½ teaspoons kosher salt
1 teaspoon ground black pepper
Garnish: chopped fresh thyme
1. In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp, about 15 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.
2. Add potatoes, thyme, garlic, bay leaf, salt, and pepper to drippings in skillet; bring to a simmer. Reduce heat to medium-low; cover and cook, stirring occasionally, until potatoes are tender, 18 to 20 minutes. Stir in bacon before serving. Garnish with thyme, if desired.
BACON-WRAPPED BRUSSELS SPROUTS WITH MUSTARD SAUCE
MAKES 24
A tangy mustard sauce and a cane syrup glaze add complexity to these sweet and salty bite-size morsels.
BRUSSELS SPROUTS
12 slices bacon, halved crosswise
12 large fresh Brussels sprouts, halved lengthwise
½ teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons vegetable oil
3 tablespoons cane syrup
2 teaspoons distilled white vinegar
