1 pound of brussel sprouts
4 slices of nitrate free bacon
2 T GF balsamic vinegar
pink sea salt
Cut the bacon up into small pieces before cooking. To prepare the brussel sprouts, cut the stems off and cut each sprout in half. Do not skip cutting the sprouts in half. Dispose of the stems in your compost pile or garbage. Pat the brussel sprout pieces dry so the grease won’t splatter later.
Cook the bacon until it is crispy. Remove from skillet and and let drain on a towel. Leave the grease in the skillet.
Put the brussel sprouts in the skillet with the bacon grease and cook until they are soft or you can pierce them with a fork. I like mine charred, obviously, so I cook mine for quite a while.
Once the brussel sprouts are done, drizzle the balsamic vinegar over them and heat until warm. Add the bacon back in just before serving so that you preserve the crispiness of the bacon. Sprinkle the sea salt over the top to taste.
This keeps in the fridge for a few days, but your bacon will not stay crispy. This recipe is also really forgiving. You can use more or less bacon. You can add more vinegar or omit it all together if you don’t like it.
**Another alternative is to pour balsamic vinegar (1/2 cup or so) into a sauce pan and let it reduce. Then, drizzle the reduced vinegar over the top.**
