Ingredients
4
4 servings
- •4 slices thick-cut bacon, sliced into 1/4-inch strips, or more to taste
- •1 pound Brussels sprouts, trimmed and halved lengthwise
- •1 clove garlic, thinly sliced, or more to taste
- •0.5 cup chicken stock
- •1 tablespoon butter, or to taste
- •1 tablespoon balsamic vinegar, or to taste
- •salt and ground black pepper to taste
Instructions
- Cook bacon in a large cast iron skillet over medium heat until just crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate, reserving bacon grease in the skillet.
- Place Brussels sprouts in the skillet with the cut-sides down. Increase heat to medium-high and saute in the bacon grease until lightly browned, 2 to 3 minutes.
- Add garlic and saute until fragrant, about 30 seconds.
- Pour in chicken stock and cover skillet with a lid; simmer until Brussels sprouts are bright green, 3 to 5 minutes. Remove the lid and continue simmering, until liquid is evaporated and sprouts are at desired tenderness, 3 to 5 more minutes.
- Remove skillet from the heat. Add bacon, butter, balsamic vinegar, salt, and pepper; stir until butter is melted.
Nutritional Facts
Per 4 servings
- Calories: 207
- Carbohydrate: 11g
- Fat: 16g
- Fiber: 4g
- Protein: 7g
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