Pan-Roasted Brussels Sprouts

Recipe and photo by Sara Newberry

1 pound Brussels sprouts, trimmed and halved

4 tablespoons bacon fat or butter

1 shallot, sliced

1 cup frozen corn 

2 tablespoons balsamic vinegar 

1/2 teaspoon crushed red pepper

Salt and pepper 

Heat a large heavy skillet over medium-high heat. Heat bacon fat or butter until melted and add sprouts, cut side down. Cook without moving until browned, about 3 minutes. Turn and cook until browned on the back, about 3 minutes more. 

Transfer sprouts to a bowl and add shallots to the pan. Cook until golden, then stir in corn and cook until heated through, about 2 minutes. Return sprouts to pan and stir in pepper flakes and vinegar. Season with salt and pepper.