My sister-in-law, Kim, is a key member of the Crock Pot Thursday gang, but today we’re not cooking slow; we’re speeding things up as she shares her quick and healthy Balsamic Brussels Sprouts with Bacon and Onion recipe!
These days, keeping things simple has been my motto. Both my husband and I are on a mission shed some pounds and more importantly, develop better nutrition and exercise habits that will finally stick. We both work full time, and when we’re not at work we’re busy with our three children under the age of six, so what works for us is not overthinking things, especially dinner. A lean protein, a veggie side or two, and a salad generally round out our plates.
So when Amy asked if I’d like to share a recipe, I first thought what I’m cooking up these days is too boring to share. But then I thought about how much I actually enjoy our simple little meals and that’s mainly due to the variety of fresh vegetable side dishes in regular rotation at our house. My favorite is this easy but super flavorful recipe for Balsamic Brussels Sprouts with Bacon and Onion. Sure bacon is not generally considered healthy, but you don’t need to use very much to add a lot of flavor, and still keep the calorie count low.
Balsamic Brussels Sprouts with Bacon and Onion
- 1-2 lbs Brussels sprouts
- 1 medium onion
- ¼ C real bacon bits (Costco bacon bits work great, or you can make your own)
- 2-3 tsp extra virgin olive oil
- ½ tsp salt
- ½ tsp pepper
- 1 TBSP balsamic vinegar
- Start by preparing your onions so they can brown up slowly while you work on the rest of the meal. Heat a skillet over medium heat. Cut the onion into thin slices and toss in the pan with a light dash of olive oil or teaspoon of butter. (If you don’t have any real bacon bits on hand and are feeling just a little bit naughty, fry up one piece of bacon, then brown the onions using the rendered bacon fat. Mmmmm, bacon fat.) Keep an eye on these and toss occasionally as you prepare the sprouts.
- Trim the Brussels sprouts: cut off the brown tip of the stem and peel off any yellow outside leaves. Cut in half lengthwise. Heat a large skillet over medium high heat and add a small amount of olive oil just enough to lightly coat the pan. Place your sprouts cut-side down in the pan and sauté until nicely browned, about 3-4 minutes. Turn the sprouts and sauté another 1-2 minutes, then add a small amount of water (about ⅛ C) to the pan and cover. Steam until the water evaporates, about 2 minutes, then remove the lid. Add salt and pepper to taste, real bacon bits and browned onions, splash with balsamic vinegar and toss. Sauté another 1-2 minutes then serve hot.