Balsamic Braised Brussels Sprouts

Adapted from Smitten Kitchen

  • 2 Tbsp. Extra Virgin Olive Oil
  • 4 Tbsp. butter
  • 2 lb. medium Brussels Sprouts, washed and trimmed
  • 6 oz. bacon, chopped (4 slices?)
  • 3 cloves garlic, minced
  • 1/2 c. Traditional Balsamic Vinegar
  • 1 1/2 c. Beef stock (or any kind of stock)
  • 2 Tbsp. chopped fresh parsley

Heat Olive Oil and butter in a large skillet over medium high heat.  Add Brussels Sprouts and saute, tossing frequently, until golden brown.

Add in chopped bacon and cook, stirring regularly, for another 10 minutes.  Add in the garlic and cook for another minute or so.

Turn up the heat a bit and add in the balsamic and stock. Cook for 20 minutes, tossing frequently, until liquid is cooked down and the sprouts are glazed and tender. Check for seasonings. If it needs salt or pepper, add some. Eat straight from the pan, if you're me. Otherwise, transfer to a serving dish, sprinkle to top with parsley and enjoy.

A photo of olives ripening in the sun Certified Ultra Premium Extra Virgin Olive Oil