Wednesday, January 4, 2012
Brussels Sprouts with Bacon & Balsamic
These flavorful little morsels are full of wonderful nutrients. If you overcook Brussels sprouts, they do get a bit smelly. Cook till just tender. Smaller ones are more tender and sweeter. Remove any yellowed outer leaves, and trim off the stems.
1/4 pound (about 4 strips) bacon, cut into 1/2 inch pieces
2 pounds Brussels sprouts, stalk ends removed, cut into halves
2 Tablespoons butter
1/4 cup balsamic vinegar
1/2 cup chopped walnuts, pecans, pine nuts, or almonds (optional)
What to Do
In a large skillet, melt the butter over medium heat. Add bacon pieces and cook till crisp. Discard most of the fat, leaving about 2 tablespoons in the pan. Add the Brussels sprouts, pour in the vinegar, and saute until the vinegar caramelizes on the sprouts. Add nuts. Season with salt and pepper to taste.