Bacon Balsamic Brussels Sprouts

Prep Time 30 Min / Cook Time 15-20 Min

Makes 4 Servings

Approximately 229 Calories, 9.3g Protein, 16.6g Carbs, 14.1g Fat

BRUSSELS SPROUTS INGREDIENTS

• 8 slices Applewood smoked bacon Kroger

• 16 oz Brussel sprouts

• 1/2 cup chopped onion

• 1/2 cup chopped poblano

• 2 tablespoons olive oil

• 1/4tsp garlic powder

• 1/2 tsp black pepper

• 1/2 tsp kosher salt

• 1/3 – ½ Cup Balsamic Vinegar

• 1 tablespoon of kosher salt for soaking the brussels

Brussels Salt Soak Preparation:

1.     Locate a large bowl or storage container big enough to hold your brussels sprouts and several cups of water

2.    Chop the end off of each brussels sprout and peel away any loos leaves from the sprout and place into your bowl

3.    In your sink, fill the bowl up with water, swirl the sprouts in the water, and then drain.

4.    Repeat this step 2-3 times to clear any dirt that may be present.

5.    Fill the bowl up with water one last time so the water just covers the sprouts and then add in 1 tablespoon of Kosher Salt and allow them to soak for 30 Minutes (or longer)

Main Dish Preparation:

1.     Drain your Brussels Sprouts and cut them in half and place them in your dry bowl to utilize later

2.    Chop your onion and poblano pepper into ¼ to ½ inch size pieces.  If you like your peppers and onions in smaller pieces, dice them smaller.  If you like them in larger pieces, slice them in larger pieces

3.    Set the onion and Poblano off to the side in a bowl or plate

4.    Slice your bacon on a meat safe cutting board into ¼ inch wide pieces.  If you like wider/larger chunks of bacon, you can cut into bigger pieces

5.    Place a large skillet on medium high heat on your stovetop.

6.    Add 1-2 tablespoons olive oil to your pan if you have lean bacon, otherwise you may be able to just use the fat from the bacon to sauté everything

7.     Once the bacon is ¾ cooked, add in your poblano and onion to the pan with the bacon and stir to combine

8.    After 1-2 minutes, add some salt and black pepper to the onions and poblano

9.    Once the Onions and Poblano have had about 3-5 minutes of cooking time in the pan, add your halved Brussels Sprouts

10. Add some additional Salt, Black Pepper, and Garlic Powder to the Brussels Sprouts and stir to combine

11.  Add a lid to your sauté pan to help the cooking process of the sprouts.  This step is optional.  If you have more time, you can just sauté and stir until they are ready to add the balsamic Vinegar

12.  After 5-7 minutes with the lid on, the brussels sprouts should be ready for you to remove the cover and stir.  You can leave the lid off for the remaining steps

13.  The water from the steaming will cook off in 1-3 minutes

14.  Once the water is mostly cooked off, add in the Balsamic Vinegar.  Use 1/3 of a cup if you would like a slightly less intense flavor and use ½ cup if you are wanting a more robust Balsamic flavor

15.  Allow the Brussels to simmer in the balsamic until it begins to slightly thicken up, 3-5 minutes, and then cut the heat off

16.  Leave in the warm pan until you are ready to plate or serve

These brussels are a great side dish for any meal but make an excellent complementary pairing for the Balsamic Chicken Thigh recipe.  They also make a great Steak night side dish!  They have a slight sweet sour and smokey flavor from the balsamic vinegar and bacon.  If you haven’t enjoyed brussels in the past, test out the 30+ minute salt water soak, it can help take some of the strong cabbage like flavor away from them.

Another easy to make side dish that you can have cooking off to the side as you focus on your main dish.  I hope you enjoy!