Roasting them on a baking sheet at a higher heat gives them a light golden color. A light dusting of savory spices contrasts and compliments the splash of bright Balsamic, and we added Bacon because, well, Bacon makes everything better.
6 Strips thick-cut bacon
2 Pound Brussels sprouts, trimmed and halved
1 Small onion, diced
2 Tablespoon olive oil or vegetable oil
freshly ground black pepper
salt
1/2 Cup chicken stock
1 Tablespoon balsamic vinegar
6 Strips thick-cut bacon
2 Pound Brussels sprouts, trimmed and halved
1 Small onion, diced
2 Tablespoon olive oil or vegetable oil
As Needed freshly ground black pepper
As Needed salt
1/2 Cup chicken stock
1 Tablespoon balsamic vinegar
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