Make It: Brussels Sprouts With Bacon and Blue Cheese


1 pound Brussels sprouts, bottoms trimmed and outer leaves removed
1½ tablespoons vegetable oil
Salt and freshly ground black pepper to taste
1 tablespoon garlic, chopped
1 shallot, peeled and sliced
4 ounces bacon, cut crosswise into ¼-inch strips and cooked
2 ounces blue cheese, crumbled, plus more for serving
2 tablespoons butter
1 teaspoon lemon juice

Slice the Brussels sprouts lengthwise ¼ inch thick, keeping a little bit of stem on each slice. Heat a cast-iron skillet over high heat. Coat the bottom with the vegetable oil and add the sprouts; they should sizzle. Season with salt and pepper. With the heat still high, shake the pan, let sit and cook undisturbed for 3 to 4 minutes, then shake the pan again. Add the garlic and shallot and shake again. After a couple of minutes, when all the sprouts have a little color, add the bacon, blue cheese and butter. Stir, then add the lemon juice. Serve immediately with a little blue cheese on top. Serves 4.