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Trigs

Melissa's Balsamic Glazed Brussel Sprouts



• 2 oz. pancetta (or bacon)
• 1 to 2 tbs. canola oil
• 10 oz. brussel sprouts halved
• 1/4 cup balsamic vinegar
• 2 tbs. unsalted butter
• 2 tbs. brown sugar
• dash black pepper

Cook bacon in pan. Dry and put aside leaving bacon grease in pan. Add some canola oil if need to just cover the bottom of pan. Add a half cup of water.

Put it on medium heat and add halved brussels to the pan with the cut side down. You want to brown the brussel sprouts in this step so cook until brown.

Next, add more water to the pan to almost cover the brussels. Place a lid on and simmer the brussels until tender. Once cooked, take the brussels out.

Return the pan to a medium-high heat and boil off any remaining water. Add balsamic vinegar, brown sugar, and black pepper. Boil until it becomes a syrup. Reduce heat to low. Stir in butter until melted.

Finally mix in brussels and bacon until coated and well mixed.
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