Brussel Sprouts with Bacon & Pine Nuts

Heat up pan and melt 1 tablespoon butter together with olive oil.

Fry bacon until well browned and crispy. Drain and set aside.

In hot oil, stir in salt and arrange sprouts halves with tongs, cut side down. Pour in 3-4 tablespoons water and cover with lid to let them steam and cook. Once water evaporates, open lid and let sprouts brown well until tender to your liking. Remove sprouts from pan.

Add in remaining 1 tablespoon butter to the pan, let melt, then add balsamic vinegar. Allow it to sizzle and thicken slightly. Add a dash of pepper.

Toss in sprouts until coated with buttery vinegary mixture. Dish out sprouts and top with crumbled bacon and toasted pine nuts.

Enjoy!