Balsamic Brussels Sprouts with Caramelized Onion and Bacon

You’re going to have to trust me here. Yup, I know. Most people don’t have a hankering for brussels sprouts, or baby cabbage heads as my sous chef refers to them. Even he had a baseless aversion to these beauties until… well, this recipe walked into his life (it’s a pretty permanent fixture now, too. And might I add, he even asks for them!). When I see brussels sprouts I see endless possibility. And this recipe, friends, allows these puppies to live up to their full potential. The sweetness of the onion balanced with the savory from the bacon and the bite from the balsamic vinegar? Perfect. And the key here is not to over cook the brussels sprouts to ensure a little crunch for texture.

If you’re feeling apprehensive about this recipe, bear with me. We’re going to put on our big boy swimsuit today and test the waters.

Recipe:

• 1 lb. brussels sprouts
• 4 slices applewood smoked bacon
• Two tablespoons bacon fat, reserved from cooked bacon
• 1/2 onion, diced
• 3 tablespoons balsamic vinegar
• Salt and pepper to taste

First, we want to peel the top couple of layers of leaves off of the brussels sprouts. Then, cut the bottom stalk-like part off and slice the sprout in half.

Then, let’s tend to our bacon.

In a large saute pan, add four pieces of bacon over medium-high heat flipping as necessary. Cook until crisp and remove from heat. Once the bacon has cooled, tear into generous size pieces (yup, I don’t mean crumble. I like to taste the bacon and crumbles are for the birds).

Using the two tablespoons of reserved bacon fat, saute the onions. Because what’s better than sauteed onions? Sauteed onions in bacon fat. Bacon here, bacon there, bacon everywhere (in a perfect world).

Once the onion is almost cooked through, add your brussels sprouts and cook over medium high heat for approximately 7-9 minutes. The heat is important so that we can get a nice char on these babies.

Toward the end, add your bacon and then the balsamic vinegar. It will sizzle. A lot. Don’t worry.

The bacon and onions will develop almost a candy-like flavor and it’s oh so good. Remove from heat and plate these puppies with your main course and prepare to seriously enjoy your once-kitchen foe. And for that, pour yourself a glass of wine. You’ve earned it.

Cheers!