With only a handful of Brussels sprouts still growing on the stalk, I wanted just the right recipe to make the most of this special treat. Having recently come across some great ideas in the food-blogosphere, I opted to deviate from my usual Roasted with Bacon.
I combined two recipes: Brussels Sprout Hash with Caramelized Shallots and Bacon from Evil Chef Mom with Roasted Brussels Sprouts with Balsamic Vinegar from White on Rice Couple.
2 slices bacon, diced
1 shallot, peeled and thinly sliced
1/2 brussels sprouts, sliced.
2 tbs. balsamic vinegar
salt and pepper to taste
1. In a medium skillet, add bacon. Cook over low heat until the fat starts to release. Continue cooking until there's about 1 tbs. of rendered fat.
2. Turn heat to high and add shallots. Cook, stirring regularly, until shallots and bacon start to brown. Drain off excess fat.
3. Add brussels sprout leaves. Cook until they turn bright green, about 2 minutes.
4. Deglaze pan with balsamic vinegar. Remove from heat. Season to taste with salt and fresh ground black pepper.