BRUSSELS SPROUTS WITH LARDONS

• 1 pound brussels sprouts, cleaned and root end trimmed
• ½ pound slab bacon, cut into lardons (¼-inch cubes)
• 2 tablespoons apple cider vinegar
•  kosher salt and black pepper for seasoning, if desired

Nutritional information per serving (½ cup):

Calories 222 (65% from fat) • carb. 7g • pro. 13g • fat 16g sat. fat 5g • chol. 41mg • sod. 802mg • calc. 32mg • fiber 3g

1. Adjust the slicing disc to setting 5. Insert slicing disc. Slice Brussels sprouts. Reserve in work bowl.
2. Put bacon lardons into a large nonstick skillet set over medium heat. Cook until crispy, stirring often to prevent sticking, about 6 minutes.
3. Use a slotted spoon to remove bacon and transfer  to a plate. Leaving the bacon fat in the pan, increase the heat to medium-high. When hot, add reserved Brussels sprouts and cook until brown on one side, 3
4. to 4 minutes. Stir and cook until tender, an additional 1 to 2 minutes. Add in lardons and vinegar; stir. Remove from heat.
5.  
6. Taste and season with salt and pepper if desired.