Pan Seared Brussels Sprouts
2 Pounds fresh Brussels Sprouts trimmed and cut in half
1 Medium Onion Diced
1 tbsp Olive Oil
8 Slices Bacon cut into ½ inch pieces
1 Tbsp. Balsamic Vinegar
Salt and Pepper to taste
Cook bacon until brown in a medium size skillet. Remove bacon from skillet and allow to drain on paper towels.
Return skillet to heat and add olive oil. Cook Brussels sprouts and onion in oil over medium low heat until sprouts begin to brown around the edges and are easily pierced with a fork. About 25 minutes.
Remove skillet from heat. Return bacon to skillet. Sprinkle mixture with salt, pepper, and balsamic vinegar. Toss well. Serve warm.
