Bacon Balsamic Brussel Sprouts
I’ll keep this short and sweet because I know your priority is bacony balsamic brussel sprouts and not my mindless banter.
What makes vegetables even better? Bacon! And dried, sweet fruits! And the soft crunch of pecans!
What could make cooking vegetables even better? When it’s a simple, non-convoluted process.
And, honestly, who doesn’t have most of these ingredients in their pantry already? Pick up some brussel sprouts on your next grocery trip and treat yourself to this sweet, this savory, this absolutely-perfectly-delicious side dish.
- 2 pounds brussel sprouts, washed, halved, and with the hard ends trimmed off
- One quarter pound bacon, cut into 1-inch pieces
- 1/2 cup balsamic vinegar
- 2 tablespoons apple cider vinegar
- 1/4 - 1/2 cup cranberry juice
- 1/2 cup dried cranberries
- 1/2 cup toasted, chopped pecans
- Salt and pepper to taste, obviously
- With your ingredients measured and your brussel sprouts ready to cook, fry the bacon until it's almost done and still a little "chewy."
- With a slotted spoon, remove the bacon from the pan, but leaving the bacon fat. Try to remove any small bits of bacon to prevent them from burning. Add the brussel sprouts and vinegars. Mix the brussel sprouts, making sure they're fully coated in the vinegars. Let them simmer for two minutes, stir, and then cook them for three more minutes.
- At this point, you may notice that the sprouts have absorbed most the vinegar. Add the cranberry juice because those are some THIRSTY sprouts. Cook for roughly 10 more minutes, stirring occasionally.
- When the sprouts are cooked to your preference, add the bacon, dried cranberries, and toasted pecans.