Bacon Balsamic Brussel Sprouts

So if you’re afraid of a vegetable, what’s one thing you can always put with it to make it delicious? BACON! My mom hated Brussels sprouts, but not anymore. Cooking them in bacon and drizzling them with balsamic vinegar makes them an oft-requested vegetable.

What You’ll Need:

• 8 oz Bacon *check for compliance!

• 2-3 lbs Brussels Sprouts

• 3/4 cup Dried Cranberries (apple-juice sweetened)**

• Splash of Chicken or Vegetable Broth

• Sea Salt, to taste Fresh Ground Black Pepper, to taste

• 3/4 cup Balsamic Vinegar

• First, add the balsamic vinegar to a saucepan and turn the heat to medium. Bring to a boil, then reduce the heat and let is simmer so it has time to reduce.

• Dice the bacon into small pieces, about 1/2". It’s easier if the bacon is slightly frozen, but no matter if it's not.

• Place the bacon in a large, cold skillet. Turn heat up to medium-high and cook the bacon, stirring occasionally so it doesn't burn.

• Cut the bottom off each sprout and quarter them.

• When the bacon is not all the way crispy, but cooked through, removed with a slotted spoon and lay to rest of a paper towel.

• Add the Brussels sprouts to the pan with the bacon grease, (NOM!) reduce heat to medium, and stir to coat all sprouts with the bacon fat. I

• Cover the pan and let the sprouts cook for about 5 minutes. Remove the lid, splash the broth and cook covered for another 5 minutes.

• Cook sprouts until tender, add the cooked bacon bits, cranberries, salt, and pepper to the pan. Stir to combine.

• Serve hot with the balsamic reduction poured over it.