Caramelized Balsamic Glazed Brussels Sprouts

In a large 12 inch skillet, heat a tablespoon of bacon fat or butter over medium/medium-high heat.

Add in the chopped bacon and cook for 5 minutes. Next add in the chopped onion, stir and cook until the bacon starts to get crispy and the onions turn a deep golden. Using a slotted spoon, remove the mixture from the skillet onto a paper towel lined plate, leaving the bacon fat still in the skillet.

Lay the halved Brussels sprouts (cut side down) in the skillet. Once all of the Brussels sprouts are in, reduce the heat to medium and place the lid over the pan. The steam will help to cook the sprouts. Let the Brussels sprouts cook for 5-8 minutes this way before stirring.

After 5-8 minutes lift the lid and add the bacon and onions back into the skillet. Stir and continue to cook the sprouts until fork tender but not too soft. Season with a little bit of kosher salt and a lot of black pepper to taste.

Drizzle in two tablespoons of balsamic glaze, stir and serve hot.

Note: If you don’t have STAR brand balsamic glaze in stores near you, you can your another brand or you can make a substitute: In a small sauce pan, heat up 1/4 cup balsamic vinegar and 2 tablespoons of honey. Mix and bring to a simmer until it reduces down 75%. Then just drizzle the desired amount of the reduced balsamic and honey over the Brussels sprouts!