Bacon and Balsamic Brussels Sprouts

I, like every other person my age, grew thinking that Brussels Sprouts were not good. Truth is, we actually just didn't really eat them growing up, but as soon as I had them I loved them. Brussels Sprouts are all the rage now a days. Every trendy restaurant has some sort of variation of this recipe on their menu and has for the past 7 years. Whether they are roasted, pan seared, or deep fried - people just love to combine Brussels and bacon. I have actually even had tempura Brussels - I will say they kind of missed the mark for me, but the restaurant got an A for creativity.

We usually eat this side dish around the holidays and fancy it up with some pancetta vs bacon, but being that it is June and bbq season, I went straight for the thick cut bacon!

Bacon and Balsamic Brussels Sprouts
Makes 4 servings

Ingredients:

• 2 lbs Brussels Sprouts trimmed and cut in half
• 1/2 lb thick cut bacon cut into small pieces
• 3 tbsp balsamic vinegar
• Salt and pepper to taste

How to Make Bacon and Balsamic Brussels Sprouts:

1. Add your bacon to a large suate pan heated to medium heat. Render your bacon down low and slow until nice and crispy. 
2. Drain on a paper towel and set aside. 
3. Reserve 1-2 tbsp of the bacon grease in your large saute pan. 
4. Saute the Brussels Sprouts over medium high heat on both sides until nice and brown on each side. Season to taste. 
5. Add in the balsamic vinegar and reduce until nice and thick. 
6. Add in the bacon and serve!

The balsamic in these ends up bringing a nice sweet element as it caramelizes. That combined with the saltiness of the bacon makes the perfect side dish!

Enjoy!

~H