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Balsamic Pan Roasted Brussel Sprouts

Yields4 Servings

 1 lb brussel sprouts, trimmed
 1 tbsp vegetable oil
 2 strips bacon, diced
 1 large onion, medium dice
 3 large fresh thyme sprigs
 3 tbsp balsamic vinegar
 1 tbsp sugar
 1 lemon, sliced
 kosher salt, and fresh ground pepper
1

In a large pot boil water and season generously with salt.

2

Blanch the sprouts until soft and the color goes from bright green to a duller green.  Immediately strain and cover with cold water to stop the cooking process.

3

In a large preheated sauté pan, add bacon and cook until 75% of the way to golden brown. 

4

Add onion and sauté until soft and translucent. 

5

Add thyme, balsamic, balsamic vinegar and sugar. 

6

Add blanched Brussels sprouts and lemon slices, toss to combine and heat.  Season with salt and pepper to taste.

Nutrition Facts

4 servings

Serving size