Thinking of Thanksgiving, but these are perfect for any night of the week!
- 4 bands Bacon
- 1 pound Brussels sprouts, trimmed and halved if necessary
- ½ cups Chicken broth, plus more if needed
- 2 tablespoons Balsamic glaze
In a large cold skillet, add the bacon in a single layer and heat over medium-high heat. Cook bacon for 5 to 10 minutes, turning, until crisp and cooked through. Remove bacon to paper towels to drain, keeping bacon grease in skillet.
To the bacon fat, add the sprouts in a single layer. Allow to sizzle for 1 minute to brown, then flip the sprouts and return them in a single layer to the pan.
Pour the chicken broth over the pan, enough to rise halfway over the sprouts. Let the broth reduce completely out of the pan. Sprouts should be light green and tender but not mushy; add a little more broth and repeat the braising process if necessary to finish cooking the Brussels.
When the sprouts are cooked, crumble the bacon all over the pan and drizzle with balsamic vinegar. Serve straight from the pan. Enjoy!