BRUSSELS SPROUTS Recipe

Prepare the Ingredients

Trim the ends of the Brussels sprouts and cut them in half. Peel and slice the cippolini onions.

Cook the Bacon

In a large skillet, cook the bacon lardon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the skillet.

Sauté the Onions

In the same skillet with the bacon fat, add the sliced cippolini onions and sauté for about 5 minutes until translucent.

Cook the Brussels Sprouts

Add the halved Brussels sprouts to the skillet, along with olive oil, salt, and black pepper. Cook for about 10-12 minutes, stirring occasionally, until they are tender and slightly caramelized.

Add the Vinegar

Pour in the apple cider vinegar and balsamic vinegar, stirring to coat the Brussels sprouts and onions. Cook for an additional 2-3 minutes.

Combine and Serve

Return the crispy bacon to the skillet, stir to combine, and serve warm.