Brussel Sprouts with Bacon and Balsamic Reduction
Brussels Sprouts with Bacon and Balsamic Reduction
Author: The Blue Jean Chef, Meredith Laurence
Recipe from, Comfortable In The Kitchen Cookbook
Ingredients
- 4 slices bacon, chopped (½-inch pieces)
- 1½ pounds Brussels sprouts, halved
- 4 shallots, peeled and cut into wedges
- ¼ teaspoon salt
- freshly ground black pepper
- ½ cup balsamic vinegar
- Parmesan cheese (a block)
Instructions
- Pre-heat the oven to 400 ̊ F.
- Heat an oven-safe skillet over medium heat. Add the chopped bacon and cook until the bacon is almost crispy. Remove the bacon with a slotted spoon and set aside.
- Add the Brussels sprouts and shallots to the pan, season with salt and pepper and toss. Cook for a minute or two. Deglaze by adding ¼ cup of water to the pan, and then transfer the pan to the oven. Roast in the oven for 20 minutes, or until the sprouts are tender.
- Meanwhile, simmer the balsamic vinegar over low heat until it reduces by half and becomes syrupy – about 8 minutes.
- Remove the sprouts from the oven and toss with the reserved bacon. Serve in a bowl or platter. Drizzle the balsamic reduction over the top and garnish with peelings of Parmesan cheese.
Nutrition Information
Serving size: 4-6
