Reed, my two year old grand-nephew was visiting the other day. He is allergic to peanuts and his parents are trying to teach him about his allergy. His father told me he came up with this response all by himself. I think this is pretty smart for a two year old! His dad asked him, “Reed can you eat peanuts?” Reed looked down, shook his head no and replied, “Reed can’t eat peanuts.” Then his dad asked, “Is there any kind of nut you can eat?” Reed looked up at his father with a huge smile and said, “Reed can eat doughnuts!”
Most people either love or hate Brussels sprouts. I’m just like a kid when it comes to eating them, not really a fan. Lately I’ve discovered if you add bacon and balsamic vinegar to the sprouts they are really good. Everything tastes better with bacon! Enjoy!
Brussels Sprouts with Crisp Bacon and Balsamic Glaze
1 pound brussel sprouts
4 slices thick bacon
1/2 teaspoon freshly ground black pepper
Cut ends off Brussel sprouts, remove outer leaves, wash, drain, dry with paper towels, and cut in half. Set aside. Cook bacon until crisp in a large cast iron skillet. Drain bacon on paper towels and set aside. In the bacon drippings place halved Brussels sprouts cut side down and cook on medium low for 8 to 10 minutes or until lightly browned. Turn Brussels sprouts over cooking on the other side until crisp tender, about 5 more minutes. Remove from heat and pour into a bowl.
Garnish with Balsamic glaze. If you can’t find balsamic glaze at the grocery store make your own by boiling 1/4 cup balsamic vinegar until it reduces and becomes thick enough to drizzle over the Brussels sprouts. Crumble bacon slices on top and sprinkle with freshly ground pepper. Makes 4-6 servings.
Published in The News and Neighbor on October 6, 2021.