Skillet Suppers
Balsamic Glazed Bacon Brussels Sprouts (One Skillet)
These are the Brussels sprouts that turn skeptics into believers. I fry the bacon first, leave all that smoky grease and seasoning right there in the skillet, then cook the halved sprouts in it so they soak up every bit of that flavor. A drizzle of balsamic reduction at the end pulls it all together — sweet, tangy, and a little crisp on the edges. I threw these together as a side and they completely stole the show.
Bacon Brussels SproutsIngredients
- Brussels sprouts, trimmed and halved
- 4 to 6 pieces bacon
- butter, to taste
- balsamic reduction, to taste
How to Make It
- Rinse the Brussels sprouts.
- Cut the ends off each sprout, then cut it in half.
- Fry about four to six pieces of bacon in a skillet.
- Remove the bacon and set it aside, leaving the bacon grease and seasoning in the pan.
- Add some butter to the pan with the reserved bacon grease.
- Add the halved Brussels sprouts to the pan and cook for about three to four minutes.
- Chop or crumble the cooked bacon, then add it back to the pan.
- Add the balsamic reduction and stir it in well.
Curtis's Tips
- I serve these alongside my Nashville honey salmon bites over white steamed jasmine rice — it's a banger.
- Keep the seasoning and grease from the bacon in the pan when you add the butter; that bacon flavor carries right into the sprouts.
- Cook the sprouts for three to four minutes before you add the bacon back to the pan.
- This one was improvised — I was just putting stuff together, and it worked out great.
