Balsamic Brussels Sprouts
with Parmesan and Crispy Bacon- Milk
- Sulphites
These aren't just any Brussels sprouts, these delicious veggie bites are cooked in bacon fat and finished with a sweet and tangy balsamic drizzle, a sprinkle of crispy bacon and salty Parmesan!
100 g
Bacon Strips
454 g
Brussels Sprouts
½ cup
Parmesan Cheese, shredded
()
2 tbsp
Balsamic Glaze
()
113 g
Red Onion
2 tbsp
Unsalted Butter
()
0.13 tsp
Salt*
0.13 tsp
Pepper*
Before starting, wash and dry all produce. Remember to put rolls in the oven to bake! Start Brussels sprouts once carrots and beets are finished! Cut bacon crosswise into 1/2-inch strips. Heat a large non-stick pan over medium heat. When hot, add 2 tbsp water and bacon. Cook, stirring occasionally, until crispy, 5-7 min.** Transfer to a paper towel-lined plate. Reserve bacon fat in the pan.
Meanwhile, peel, then cut onion into 1-inch pieces. Halve Brussels sprouts (if larger, quarter them). Add onions, sprouts, 2 tbsp water and 2 tbsp butter to the pan with bacon fat. Cook, stirring occasionally, until softened, 12-15 min. Season with salt and pepper, to taste
Transfer Brussels sprouts to a serving bowl, then drizzle balsamic glaze over top. Cover to keep warm. Sprinkle crispy bacon and Parmesan over top before serving.
