Bacon, Brown Sugar & Balsamic Brussel Sprouts
Bacon, brown sugar and balsamic vinegar elevates the humble Brussel sprout into a scrumptious side dish, perfect for Thanksgiving or Christmas dinner.
Equipment
- Large skillet or pot with a lid
Ingredients
- 2.5-3 lb Brussel sprouts, destemmed and halved
- 10 oz bacon, diced
- 1 small onion, diced
- 2 cloves of garlic, finely chopped
- pinch of red pepper flakes
- ¾ cup chicken broth
- ⅓ cup brown sugar
- ¼ cup Balsmic vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper add more for an extra kick
Instructions
- Cook diced bacon in a large skillet or pot until crispy. Remove with a slotted spoon to a paper towel lined plate.
- Turn heat to medium and cook the diced onions in thebacon grease for about 3-4 minutes until softened. Add garlic and red pepper flakes with a pinch of salt and pepper. Cook for another minute or so until the garlic is fragrant.
- While onions are sauteeing, mix together chicken broth, brown sugar, balsamic vinegar, salt and pepper until well combined. Pour into the pan with the onions and garlic and stir to combine.
- Add Brussel sprouts to the pan and stir to coat. Bring liquid to a boil, then turn heat down to medium-low, cover with a lid and cook for 8-10 minutes until Brussel sprouts are tender. *Note* If you like more al dente sprouts cook for a shorter time, if you prefer them more well done cook longer.
- Once the sprouts have reached your desired level of tenderness remove from the heat. Taste for seasoning and add any additional salt & pepper as desired.
- Use a slotted spoon to remove the vegetables from the pan and place in a serving dish. Sprinkle with crumbled bacon and serve. Enjoy!
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