For weeks I have been seeing fellow bloggers post recipes using brussels sprouts. I would see their posts and read about how much they enjoyed them. I guess I wasn’t sold on the idea quite yet. For some reason the name brussels sprouts comes off as being scary. Hmm…ok so maybe its just me.
After work today I was in the grocery store picking up some milk and my path came across the brussels sprouts. A $1.00 for a pound. SOLD! They are so cheap that I had to at least give them a shot.
I think I found a new favorite veggie and thats hard to do.
You may ask why I added the bacon.
1) Because I had some in the refrigerator
1) In case I didn’t like them the taste of bacon could help me out
3) Everything seems to taste better with bacon
I think I will be going back to grocery store this weekend to stock up on brussels sprouts. If you have any more suggestions please send them my way.
1 lb. brussels sprouts, trimmed and cut in half
3 slices bacon, chopped
1/3 cup onion, diced
1 tablespoon unsalted butter
1 tablespoon balsamic vinegar
salt and pepper to taste
shredded parmesan for topping
Heat large skillet over medium heat. Add in the chopped bacon and cook until brown and crisp. Remove the bacon from the pan and place on some paper towels to dry. Leave about 1 teaspoon of bacon grease in the pan.
Add the butter to the pan with the grease and add onions. Saute the onions for about 2 minutes then turn the heat up to med/high. Drop in the sprouts along with the vinegar and stir. Cook for 15 minutes stirring occasionally.
Remove from pan and top with bacon, salt and pepper plus a little parmesan cheese.