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Bacon Balsamic Brussel Sprouts

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Bacon Balsamic Brussel Sprouts 0 Picture

Ingredients

  • ● 8 oz Bacon
  • ● 2-3 lbs Brussels Sprouts
  • ● 3/4 cup Dried Cranberries, apple-juice sweetened
  • ● Splash Chicken or Vegetable Broth
  • ● Sea Salt to taste
  • ● Fresh Ground Black Pepper to taste
  • ● 3/4 cup Balsamic Vinegar

Details

Preparation

Step 1

Add the balsamic vinegar to a small saucepan. Turn the heat up to
medium and let simmer until reduced by about half. Do this first and
it should be done by the time the sprouts are ready.
2. Using kitchen shears (or a knife, but using shears is much easier), cut
the bacon into small pieces, about 1/2".
3. Place the bacon in a large, cold skillet. Turn heat up to medium-high
and cook the bacon, stirring occasionally so it doesn't burn.
4. While the bacon is cooking, cut the bottom off each sprout (where it
connected to the stem), remove the outer leaves, and cut in half (or
quarter them if they're big). Set aside.
5. When the bacon is almost done (not all the way crispy, but close),
remove with a slotted spoon and drain on paper towels. Keep as
much bacon grease in the pan as possible.
6. Add the Brussels sprouts to the pan with the bacon grease, reduce
heat to medium, and stir to coat all sprouts with the bacon fat. If
your bacon didn't produce much fat, add more if you have any
reserved from previously cooking bacon, or add a bit of olive oil. You
just need enough to make sure the sprouts aren't cooking in a dry
pan.
7. Place a lid on the pan, and let cook for 5 minutes. Remove lid, stir
sprouts and add a splash of broth. Put the lid back on and cook for
another 5 minutes.
8. Remove the lid again, stir and check to be sure the sprouts are
fork-tender. If not, cook a bit longer until they are.
9. Add the cooked bacon bits, cranberries, salt, and pepper to the pan.
Stir to combine everything.
10. Serve hot with the balsamic reduction poured over it.

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