Ingredients
Scale
- 1 pound Brussels sprouts
- 4 slices bacon (center cut if possible,) chopped
- 2/3 cup low-sodium chicken broth
- 1/2 teaspoon balsamic vinegar (totally optional)
Instructions
- Slice Brussels sprouts in half; then slice each half in 3-4 more slices.
- In a 10-12 inch skillet, cook bacon until just beginning to crisp, about 3-4 minutes; remove to a paper-towel lined plate, reserving bacon fat in skillet
- Turn heat up to medium high and add Brussels sprouts. Don’t stir until some of the sprouts develop a nice brown caramelized color. Stir more frequently and cook until beginning to tenderize, about 4 minutes total. Add chicken broth and balsamic vinegar; cover and cook about 3 minutes to steam briefly. Remove lid and cook until sprouts are more tender than crisp, but not mushy, and most of the broth has evaporated.
- Top with bacon and serve.