Brussels, Bacon & Balsamic

 

2-3 strips of bacon, sliced into thin pieces
2 cups of sprouts, stems cut away and quartered

• 1 clove of garlic minced
• 1 tsp, salt
• 1 tsp, black pepper
• 1/8-1/4 cup of water
• 
  For Balsamic Reduction:
• 1/2 cup of aged balsamic vinegar
• 1 tsp butter

DIRECTIONS:
Cook bacon in a large skillet over medium heat. When bacon begins to crisp, add the Brussels sprouts and cook until it begins to caramelize, about 3-4 minutes, stirring occasionally. Add the garlic and sauté. Deglaze the pan by adding the water and wine, and stir, allowing the sprouts to steam and soften up. When water is evaporated, test to see the doneness of the sprouts, which should be mostly tender but never mushy, about 4-5 minutes until the water liquid is completely evaporated. Season with salt and pepper, according to taste. Serve as a warm side dish, with a drizzle of balsamic vinegar reduction.

Instructions for Balsamic Vinegar Reduction: In a separate saucepan, heat balsamic vinegar over medium heat until it begins to boil. Turn down heat to low and cook until liquid reduces by 1/2, about 10 minutes. When vinegar is reduced by 1/2 remove from heat and whisk in the butter to create a glaze.

In the image above, I prepared a pan-seared chicken served with two preparations of Brussels sprouts, including a bed of braised Brussels sprouts with bacon and balsamic vinegar reduction.