Thursday, January 30, 2014

Brussel Sprouts with Bacon

My guys have reformed! They used to curse brussel sprouts, but now they extol the virtues of the vegetable, mostly because of the bacon. I think if they served bacon at any type of revival meeting, people would turn out in droves.


I found this recipe on the All Recipes website. It was just perfect for my sermon...err, servings.

Brussel Sprouts with Bacon

1/2 pound bacon, diced
1 tablespoon extra-virgin olive oil
2 teaspoons butter
1/4 onion, diced (*I used leeks tonight)
2 cloves garlic, minced
salt and black pepper to taste
1/2 cup balsamic vinegar
1 1/2 pounds Brussels sprouts,
        trimmed and cut in half
2 cups chicken stock

recipe yields 4 servings

Rinse brussel sprouts and cut in half.
Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, but not crispy, about 10 minutes. Remove the bacon with a slotted spoon, leaving the grease in the skillet. Pour off all but 2 tablespoons of the bacon grease and stir in the olive oil, butter, onion, and garlic. Season with salt and pepper. Cook and stir until the onion softens and the garlic lightly browns, 5 to 7 minutes.Stir in the balsamic vinegar and bring to a simmer; cook until the liquid has reduced by 1/3. Add the reserved bacon, the halved Brussels sprouts, and the chicken stock. Stir, then bring to a boil over high heat. Reduce heat to medium-low, and simmer until the Brussels sprouts are tender, yet still slightly firm, about 10 minutes.
Leeks were cooked in the same pan as the bacon.
Black Cod, brussel sprouts and mashed yams made a completely wonderful meal, absolved of any sins of bacon because it was so healthy!

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