Recipe by Tom Sullivan
Members of my family that don't like Brussels Sprouts request this dish frequently, especially on holidays. It's about as simple as you can get, but the combination of bacon and Balsamic Vinegar make for an awesome dish.
Top Review by Summerhaus
I expected to love this recipe since I like the bacon and vinegar combination used in German potato salad, but this was not at all what I expected. Maybe I messed it up by using frozen Brussels sprouts but they had a yucky bitter taste that neither my husband nor I cared for.
- 1 bunch Brussels sprout (preferable on the stalk)
- 3 -4 slices bacon, diced
- 2 tablespoons good balsamic vinegar
Directions See How It's Made
- Cut sprouts off the stalk, if not on a stalk cut off any stem that remains on the sprout.
- Slice the sprouts in half through the stem (unless they're little).
- Fry bacon in skillet over medium high heat until crispy and fat is rendered.
- Remove bacon to paper towels with slotted spoon.
- Add sprouts to bacon fat and saute until just starting to brown, about 10 minutes.
- Add Balsamic Vingar to pan, cover and cook until the vinegar is reduced to syrup consistency, about another 5 minutes.
- Sprinkle reserved bacon over sprouts and serve.