Does any of your crowd not like Brussel Sprouts? This recipe will win them over. It did me and I was a very tough case. We ran into it in a restaurant in Miami and I cleaned my plate.
First put the bacon on. Put a large skillet on at medium high and add the bacon. When it’s done crispy put the bacon on paper towels to drain and cool. While the bacon is cooking rinse off the Brussel Sprouts and pat them dry. Cut the stalk ends off and split them lengthwise thru the stalk. Chop up the garlic.
When the bacon is done and cooling off to the side reduce the skillet to medium and add the Brussel Sprouts the olive oil, the butter, salt and pepper. Stir it all together with wooden spoon getting the bits off the bottom.
When the Brussel Sprouts start to show some signs of browning up on the edges crinkle the bacon and add it to the pan. Add the garlic, honey and the balsamic vinegar.
Toss it all together and continue cooking. Toss it occasionally as it cooks to the point that you want it to be done. Some folks like it still chewy and definatly Brussel Sprout tasting and some (us included) like it soft and full of the honey, garlic and balsamic vinegar tastes. Sprinkle some grated parmesan cheese on top for even more flavor. Enjoy!
We had it with Gammy’s Pineapple Meat loaf the other night and it was a real good combo. And of course we had our favorite Chianti on hand for a nice addition to the meal.
Caramelized Baconized Brussel Sprouts
Ingredients
- 4 slices bacon
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 lb. fresh Brussel sprouts
- 4 cloves garlic, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
Instructions
- First put the bacon on. Put a large skillet on at medium high and add the bacon. When it's done crispy put the bacon on paper towels to drain and cool. While the bacon is cooking rinse off the Brussel Sprouts and pat them dry. Cut the stalk ends off and split them lengthwise thru the stalk. Chop up the garlic.
- When the bacon is done and cooling off to the side reduce the skillet to medium and add the Brussel Sprouts the olive oil, the butter, salt and pepper. Stir it all together with wooden spoon getting the bits off the bottom.
- When the Brussel Sprouts start to show some signs of browning up on the edges crinkle the bacon and add it to the pan. Add the garlic, honey and the balsamic vinegar.
- Toss it all together and continue cooking. Toss it occasionally as it cooks to the point that you want it to be done. Some folks like it still chewy and definatly Brussel Sprout tasting and some (us included) like it soft and full of the honey, garlic and balsamic vinegar tastes. Sprinkle some grated parmesan cheese on top for even more flavor. We had it with Gammy's Pineapple Meat loaf the other night and it was a real good combo. And of course we had our favorite Chianti on hand for a nice addition to the meal. Enjoy!
