What you’ll need:
1 oven safe stove top pan
1 pound brussels sprouts
6 slices of thick cut bacon, diced
1 tbls of bacon fat; I always keep some in reserve, if you don’t have any then olive oil will work just as fine
1 small sweet onion; sliced
salt and pepper
roughly 2 tablespoons of balsamic vinegar; or to taste
Saute onion till almost caramelized in bacon fat, add bacon and cook till most fat is rendered.
Preheat oven to 450.
Add the sprouts, salt and pepper and toss around for about 5 minutes.
Place pan in oven and cook for 30 minutes or until brussels sprouts start to brown on all sides, occasional toss them around in pan to cook all sides.
Once done and removed from oven toss them with the balsamic vinegar and serve warm.
These are even better the next day after they have set in the vinegar over night.
I tried these for the first time not to long ago and I am 10000000000000000000000000000% sold on these being my new favorite veggies. They are like baby cabbages so if you like cabbage then you will love these as well. Stay tuned for some more brussels sprout recipes.
I have a confession to make….I am obsessed with brussels sprouts and haven’t stopped eating them BUT I have added a new technique to the way the cook them! I now cut them in half and still cook in bacon fat,but i add the vinegar at this point too and then I cook them for about 10-15 mins to help make them crispy. I then cook them at 400 degrees for 30 minutes. Sometimes if I am in a vinegar mood I will add another splash right when they come out.