I love Brussels sprouts! I know not everyone does although they are becoming more popular. The key really is not to overcook them, which makes them too bitter and soft, and to complement them with other interesting flavors. I’ve had lots of great Brussels sprouts recipes but this one immediately became my favorite! My daughter, Laura created this recipe and this girl’s got talent!
Brussels Sprouts, Bacon Candy and Balsamic Vinegar – Yum!
Bacon is a common accompaniment to Brussels sprouts but candying the bacon just takes it up a notch! That combination of sweet and rich, literally bacon candy is the perfect complement to the earthy, slightly bitter Brussels sprouts. And the syrupy, sweet, slightly tangy balsamic vinegar brings it all together. This recipe really benefits from a splurge on a high quality balsamic vinegar. I’ve adapted the recipe a tiny bit mainly just to cut back on the bacon a bit. I promise there’s still plenty! These balsamic Brussels sprouts with candied bacon will please both the bacon and veggie lovers at your table!
- 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
- Wash Brussels sprouts, trim ends, remove any blackened leaves and cut in half. Very small ones can be left whole.
- Heat ¼ inch water to boiling in a large skillet.
- Add Brussels sprouts and simmer/steam 2 minutes.
- 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.
- Chop bacon slices into ½ inch wide pieces. If you have a few end pieces that are all fat discard them.
- Return skillet to medium heat.
- Add 1Tbsp oil to skillet so the bacon doesn’t stick.
- Add bacon and cook slowly about 3 minutes until it’s rendered some fat.
- Add 1 Tbsp brown sugar to pan and mix around with bacon.
- Cook about another 2 minutes until bacon is browned but not crisp.
- Take pan off heat and holding bacon back, pour off all but about 1 Tbsp of the bacon fat.
- Return pan to heat and add 1Tbsp margarine and turn up heat to medium high.
- Add Brussels sprouts and toss around in oil.
- Cover pan and cook about 2 minutes.
- 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.
- Remove pan from heat.
- 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.
- Serve hot.
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