Pan Roasted Brussels Sprouts with Bacon


4 strips thick-cut bacon
2 tablespoons butter 
1 pound Brussels sprouts, halved
1 Tablespoon Red wine or Balsamic vinegar
Salt and freshly ground black pepper
Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop.
 In same pan with bacon fat, melt butter over high heat. Add vinegar and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes.
Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.


  1. I made these last night and were delicious. Forgot to add the balsamic vinegar, but added shallots and garlic. Very good!

  2. That's great! You need to make them again with the vinegar, makes all the difference! I use Red Wine Vinegar often also. Thank you for the feedback Karen!