About this recipe:A wonderful way to spruce up boring Brussel sprouts. Brussel sprouts are cooked with bacon, onion, garlic, balsamic vinegar and chicken stock. Serve as a side dish.
225g streaky bacon, diced
1 tablespoon extra-virgin olive oil
2 teaspoons butter
1/4 onion, diced
2 cloves garlic, finely chopped
salt and black pepper to taste
125ml balsamic vinegar
675g Brussels sprouts, trimmed and cut in half
500ml chicken stock
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Method Prep:20min › Cook:30min › Ready in:50min
Place the bacon in a large, deep frying pan and cook over medium-high heat, stirring occasionally, until evenly browned, but not crispy, about 10 minutes. Remove the bacon with a slotted spoon, leaving the bacon fat in the frying pan. Pour off all but 2 tablespoons of the bacon fat and stir in the olive oil, butter, onion and garlic. Season with salt and pepper. Cook and stir until the onion softens and the garlic lightly browns, 5 to 7 minutes.
Stir in the balsamic vinegar and bring to a simmer; cook until the liquid has reduced by 1/3. Add the reserved bacon, the halved Brussels sprouts and the chicken stock. Stir, then bring to the boil over high heat. Reduce heat to medium-low and simmer until the Brussels sprouts are tender, yet still slightly firm, about 10 minutes.