Sunday, July 6, 2014

Balsamic Candied Bacon Brussel Sprouts

While it is the heat of summer, and no one (including me) feels like cooking in the house, I was missing my brother (who I just left after a big family vacay in Kentucky) and must have been thinking of him as I ran to the grocery (without a list, of course) to restock the refrigerator after a week away. I picked up bacon and brussel sprouts, the stuff dreams are made of in side dish heaven (and my brother's favorite). 

What you need:
2 pounds brussel sprouts, trimmed and halved
8 ounces center cut pork bacon
small white onion, chopped
2 tablespoons light brown sugar (optional)
cracked black pepper
balsamic vinegar reduction
1/4 cup raw pecans

Line a baking sheet (with a generous lip) with aluminum foil
and parchment paper.  Top with brussel sprouts, onion and bacon
(I use my kitchen utility scissors to cut the bacon into bite size bits) 
cut and roll in the bacon bites in brown sugar.  
Top the pan of goodness with cracked  black pepper and a pinch of salt.

Back at 375 for approximately 1 hour. Remove the pan from the oven 
after 30 minutes to stir, coating the vegetables with the bacon fat 
(this is where center cut pork bacon is a must, renders less fat and will not require any drain off)

After the hour cook time, throw in the raw pecans, chopped roughly,
and return to the oven for 5 minutes.

Drizzle with a bit of balsamic reduction and toss around with 
a fork. I really love the reduction from Trader Joe's, but you 
can find different brands of reduction at any old market. I used to 
make my own, so if you want to give that a whirl, here is how I did it

So easy and delish!!!


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