Recipe: Brussels Sprouts with Shallots and Bacon (using balsamic vinegar)

BRUSSELS SPROUTS WITH SHALLOTS AND BACON

2 lb Brussels sprouts
2 slices bacon, diced
4 or 5 shallots, sliced
1 tsp sugar
1 tsp balsamic vinegar

Wash and trim sprouts. Put in a large bowl and pour boiling water over to cover. Let sprouts remain in water 1 minute, then drain and shock with cold water. Begin pulling leaves off sprouts. Put them aside in a large bowl.

Just before serving, fry bacon with shallots until bacon is crisp. Sprinkle with 1 tsp sugar and 1 tablespoon balsamic vinegar. Add leaves to the pan and toss briefly. Serve in a heated bowl.

Speedier Sprouts:
Instead of removing each leaf, shred sprouts with a sharp knife or on a mandoline, and toss briefly as directed.

Serves 8 to 10
Source: The Edmonton Journal, December 20, 2006