Recipes

[evie1342]

Brussels Sprouts with Bacon and Balsamic Reduction

4 slices bacon, chopped (1/2 -inch pieces)

1 1/2 pounds Brussel Sprouts, halved

4 shallots, peeled and cut into wedges

1/4 teaspoon salt

freshly ground black pepper

1/2 cup balsamic vinegar

Parmesan cheese (a block)

Preheat the oven to 400 degrees F

Heat an oven safe skillet over meduim heat. Add the chopped bacon and cook until the bacon is almost crispy. Remove the bacon with a slotted spoon and set aside.

Add the brussel sprouts and shallots to the skillet, season with salt and pepper and toss. Cook for a minute or two. Deglaze the skillet by adding 1/4 cup of water and then transfer the skillet to the oven. Roast in the oven for 20 minutes, or until the sprouts are tender.

Meanwhile, simmer the balsamic vinegar over low heat until it has reduced by half and becomes syupy - about 8 minutes.

Remove the sprouts from the oven and toss with the reserved bacon. Serve in a bowl or a platter. Drizzle the balsamic reduction over the top and garnish with peelings of Parmesan cheese.