Roasted Brussels Sprouts with Balsamic Vinegar and Bacon

prep time:: 15 min
total time:: 1 hr

Makes 1 large serving, 2 servings as side dish

This recipe is from Megan Blocker, a seriously talented cook who collaborates with me on the food that appears in the Recipe for Love series. Check out her beautiful food blog: www.QueenieTakesManhattan.blogspot.com

ingredients

1 1/2 tablespoons olive oil, divided
2 slices bacon, cut crosswise into 1/2 inch lardons
1/2 pound Brussels sprouts, cleaned, trimmed and sliced in half lengthwise
1 tablespoon good balsamic vinegar
Salt and pepper

directions

1
Preheat oven to 400°.
2
In a medium skillet, heat 1/2 tablespoon of the olive oil over high heat until hot. Reduce heat to medium and add the bacon to the skillet. Saute until the fat renders and the bacon is slightly crisped. Remove the bacon with a slotted spoon and reserve. Pour all but 1 teaspoon of the bacon fat from the pan.
3
Add the sprouts to the pan and toss in the remaining bacon fat and the remaining tablespoon of oil. Sprinkle with salt and pepper to taste, and place the skillet in the oven. Roast sprouts to desired level of done-ness, about 25 to 30 minutes for me. Remove skillet from the oven and toss the sprouts with the reserved bacon and the balsamic vinegar. Adjust seasonings and serve hot, warm, or at room temperature.

Source: Louisa Edwards