Pan-Roasted Brussels Sprouts with Pears, Bacon and Pickled Onions

1. In a large skillet with a lid, cook bacon over medium heat. When crisp remove bacon and place on a paper-towel lined plate to drain. Coarsely chop cooled bacon.

2. Leave bacon fat in the pan; add olive oil if necessary to coat the pan. Raise heat slightly. Add Brussels sprouts to pan in a single layer, flat-side down, and sprinkle with several pinches of salt and ground pepper (if using peppered bacon, use a light hand with the pepper at this point).

3. Add 3 tablespoon apple juice, wine, or liquid of choice to pan and cover with lid to steam sprouts for 3 minutes. Check sprouts to determine if they are nearly crisp-tender throughout, if not, add an additional tablespoon of liquid if needed, cover, and steam an additional minute or two.

4. Once sprouts are tender, uncover, turn heat to high, and scatter pears over the top. Cook until the flat side of the sprouts are deeply golden-brown and caramelized, 2-3 minutes. Add bacon, onions, and brine from onions, cook a minute or two longer, tossing once or twice to add a touch of color to the rounded sides of the sprouts and until the pears just begin to give off a bit of their juice. Adjust seasoning with additional salt and pepper if necessary.

5. Remove the pan from heat. Serve immediately.