Balsamic Brussels Sprouts with Candied Bacon
 
Prep time
Cook time
Total time
 
Recipe type: Side
Serves: 4
Ingredients
  • 1 lb Brussels sprouts
  • 4 slices bacon
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp brown sugar, packed, divided
  • 1 Tbsp margarine
  • 1 Tbsp high quality balsamic vinegar
Instructions
  1. Wash Brussels sprouts, trim ends, remove any blackened leaves and cut in half. Very small ones can be left whole.
  2. Heat ¼ inch water to boiling in a large skillet.
  3. Add Brussels sprouts and simmer/steam 2 minutes.
  4. Pour sprouts into a colander and rinse under cold water, about 30 sec to 1 min tossing a little until they’re cooled down a bit. This will help keep their bright green color.
  5. Chop bacon slices into ½ inch wide pieces. If you have a few end pieces that are all fat discard them.
  6. Return skillet to medium heat.
  7. Add 1Tbsp oil to skillet so the bacon doesn’t stick.
  8. Add bacon and cook slowly about 3 minutes until it’s rendered some fat.
  9. Add 1 Tbsp brown sugar to pan and mix around with bacon.
  10. Cook about another 2 minutes until bacon is browned but not crisp.
  11. Take pan off heat and holding bacon back, pour off all but about 1 Tbsp of the bacon fat.
  12. Return pan to heat and add 1Tbsp margarine and turn up heat to medium high.
  13. Add Brussels sprouts and toss around in oil.
  14. Cover pan and cook about 2 minutes.
  15. Toss sprouts around, recover and cook about 2 minutes more. You don’t want to over cook them – they should still offer a little resistance to piercing with a fork.
  16. Remove pan from heat.
  17. Add the remaining Tbsp brown sugar and the balsamic vinegar and mix scraping the bottom of the pan with a wooden spatula to release the browned film into the sauce.
  18. Serve hot.
Notes
This recipe really is best with a very high quality balsamic vinegar. If you have a specialty store around that sells olive oils and balsamic vinegars that’s a good place to find one. If you don’t have a high quality balsamic available give the sprouts a taste when they’re done – you may want to add a little more sugar to counteract the acidity of the vinegar.
Recipe by Savory Nature at http://savorynature.com/2013/12/04/balsamic-brussels-sprouts-candied-bacon/