A warm comforting dish that works well as a side or stands up on it's own.
1 LB Brussels Sprouts
4-6 Strips Bacon
3 Tbsp Balsamic Vinegar
Trim end of sprouts and pull off tough/loose outer leaves and cut into halves or quarters
Cut bacon into pieces, place in pan, and cook over medium heat until the fat has cooked out and the bacon is dark golden brown. Remove and set aside.
Turn the heat up to high and add the sprouts to the pan cut side should be down for 2-3 minutes. Keep cooking, tossing occasionally, until they look well caramelized and become tender.
Remove the sprouts from the pan to a bowl and set aside.
Add a tablespoon or two of oil back to the pan and sautée the minced shallots for a minute or two.
Add balsamic vinegar, and cook until most of the liquid is evaporated. Return the sprouts and bacon to the pan, toss to combine, and season to taste.