Sweet and Savory with a little tang, these brussel sprouts are a crowd favorite! These lil nuggets of flavor make the perfect side to any dish!
1 lb. brussel sprouts, rinsed and strained, sliced in half
4 slices of bacon
2 tbs. bacon rendering
1 tbs. extra virgin olive oil
1 tbs. lemon juice, fresh
1 tbs. honey
2 tbs. balsamic vinegar
salt and cracked black pepper
In a large nonstick pan cook bacon until crispy. Turn off heat and remove bacon onto a paper towel lined plate and set aside. Add olive oil into the same pan with the bacon rendering (if you prefer not to use bacon rendering, you can substitute with 2 tbs. olive oil) and place the brussel sprouts face down in the pan. Turn heat on to high and cook for 5 minutes without flipping them, this will give the brussels a nice dark brown color.
*While waiting on your Brussels to cook, roughly chop 4 slices of bacon* Flip the brussels after 5 minutes and lower heat to medium, season with salt and pepper and cook for another 5 minutes or until tender. Once tender remove pan from heat and set aside.
Balsamic Glaze: In a saucepan add balsamic, honey, lemon, and a pinch of salt and bring to a boil. Once boiling reduce heat to medium-low and reduce sauce until it begins to thicken, about 5-6 minutes. The sauce will continue to thicken as it cools so make sure not to cook it until the sauce is too thick. * You can make this glaze before you cook the brussel sprouts or right after. If you make this ahead of time the sauce will get really thick and non-pliable so you will need to reheat it on low heat to bring it back to a sauce.
Place Brussels and bacon into a large deep bowl and drizzle with balsamic glaze toss and fold to coat. Serve immediately. Enjoy!