Everyone loves Brussels sprouts when they're drizzled in a tangy-sweet sauce. Plus, bacon! Serve with chicken, pork or steak and roasted potatoes.
Cook bacon in a large skillet over medium heat until browned and crisp, 5 to 7 minutes. Remove with a slotted spoon and drain on a paper-towel-lined plate.
Add shallots to the bacon drippings and cook on medium-high, stirring often, until lightly browned, 2 to 3 minutes. Add Brussels sprouts and cook, stirring, for 1 minute. Add cider, salt and pepper; simmer, stirring often, until tender, 8 to 10 minutes. Transfer the vegetables to a serving bowl with the slotted spoon.
Increase heat to high. Add vinegar to the pan, bring to a boil and cook until the liquid is syrupy, 5 to 7 minutes. Remove from heat and stir in butter. Drizzle the sauce over the vegetables and sprinkle with the bacon.
1/2 fruit, 2 1/2 vegetable, 1/2 fat