Bacon Balsamic Brussels Sprouts | The Little Shop of Olive Oils

Bacon Balsamic Brussels Sprouts

Tracey Wilkinson

INGREDIENTS

  • 8 oz Bacon
  • 2-3 lbs Brussels Sprouts
  • 3 Tablespoons of Arbequina Extra Virgin Olive Oil
  • 3/4 cup Dried Cranberries apple-juice sweetened
  • Splash Chicken or Vegetable Broth
  • Himalayan Sea Salt to taste
  • Fresh Ground Black Pepper to taste
  • 3/4 cup Pomegranate-Quince Balsamic Vinegar                                           

INSTRUCTIONS

  • Add the balsamic vinegar to a small saucepan. Turn the heat up to medium and let simmer until reduced by about half.
  • Cut the bacon into small pieces, about 1/2".
  • Heat up a skillet to medium-high and cook the bacon.
  • While the bacon is cooking, remove the bottom off each sprout. Quarter them and set aside.
  • When the bacon is almost done (not all the way crispy, but close), remove with a slotted spoon and drain on paper towels.
  • Add the Olive Oil and Brussels sprouts to the pan, reduce heat to medium, and stir to coat all sprouts with the oil.
  • Place a lid on the pan and let cook for 5 minutes. Remove lid, stir sprouts and add a splash of broth. Put the lid back on and cook for another 5 minutes.
  • Remove the lid again, stir and check to be sure the sprouts are fork-tender. If not, cook a bit longer until they are.
  • Add the cooked bacon bits, cranberries, salt, and pepper to the pan. Stir to combine everything.
  • Serve hot with the balsamic reduction poured over it.

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