1-1/4 lbs. fresh or frozen brussels sprouts, thawed, quartered
1 lg. onion, chopped
2 T. water
1/4 t. salt
1/8 t. pepper
2 T. balsamic vinegar
Instructions
In a lg. skillet, cook bacon over med. heat until crisp. Remove to paper towels; drain, reserving 1 T. drippings. Crumble bacon & set aside.
In the same pan, saute brussels sprouts & onion in reserved drippings until crisp-tender. Add the water, salt & pepper. Bring to a boil. Reduce heat; cover & simmer for 4-5 min. or until brussels sprouts are tender. Stir in bacon & vinegar.
Originally Submitted
8/27/2009
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