Brussels sprouts get such a bad rap, but they’re so good they could end up on your Thanksgiving table.
- 4 slices Thick bacon, cut crosswise into 1/4-inch-wide pieces
- 1 Large onion, minced
- 1 pound Fresh Brussels sprouts, trimmed and halved lengthwise
- 1 tbsp rice vinegar
- Salt and pepper to taste
In a large sauté pan over medium heat, cook the bacon until crispy. Remove the bacon from the skillet, but reserve the bacon drippings. Still over medium heat, sauté the onions in the bacon fat until soft and translucent.
Add the Brussels sprouts and stir frequently until they start to caramelize a bit and become tender-crisp. Add the rice vinegar to deglaze the pan and stir in the reserved bacon. Season with salt and pepper.