About 1 pound of fresh Brussels
sprouts , trimmed and halved
4 strips Bacon, diced
1 medium onion, diced
1 TBSP butter
Salt and pepper, to taste
1/4 cup Balsamic vinegar
2 Tbsp. honey
In a large sauté or frying pan heat a tablespoon of butter over medium-high heat.
Add in the chopped bacon and cook for five minutes. Stir in the chopped onions and cook until the bacon gets crispy and the onions are golden. Remove bacon and onions with a slotted spoon to a paper plate. Leave bacon and onion drippings in the pan.
Lay the halved brussels sprouts, cut side down, in the the same pan you sautéed the bacon and onions. Cook the Brussels sprouts over medium heat and place the lid over the pan. Let the sprouts cook, undisturbed, for six minutes before stirring to get a nice carmelization on sprouts.
Add the bacon and onions back into the skillet, stir and continue to cook the sprouts until fork tender. Season with salt and black pepper to taste.
Whisk the balsamic vinegar and honey together and drizzle over sprouts, stir to evenly coat and serve.