Brussels Sprouts with Bacon in a Balsamic Glaze
(Original recipe: Tiffani Thiessen)
4 strips of bacon
1 TBSP extra virgin olive oil
10 oz Brussels sprouts (about 18 medium sprouts), trimmed and cut in half
1/2 C water
1/4 cup balsamic vinegar
2 tablespoons unsalted butter
Salt and pepper
Fry the bacon until golden and crisp. With a slotted spoon, transfer the bacon to a plate lined with paper towels, leaving the drippings in the pan. You should have about 2 tablespoons of drippings left in the pan; if not, add the olive oil.
Arrange the sprouts cut-side down in a single layer on the pan. Cook until nicely browned, 2 to 3 minutes. Add the water to the pan, cover immediately and simmer until the sprouts are tender when poked with a fork or skewer, about 3 minutes. (If the water evaporates before the sprouts become tender, add more water 1/4 cup at a time.) Transfer the sprouts to a plate with a slotted spoon.
Return the pan to medium-high heat. (It is fine if any water remains; it will boil off with the vinegar.) Add the vinegar and boil the vinegar until lightly syrupy and reduced to about 2 tablespoons, about 2 minutes. Reduce the heat to low, add the butter and stir until melted. Return the sprouts and bacon to the pan and toss to evenly coat with the sauce. Season with salt and pepper to taste.