1 lb. slab bacon, cut into 1/2-inch pieces
1 tsp. canola oil
2 lb. Brussels sprouts, halved
2 tbsp. unsalted butter, divided
2 tbsp. balsamic vinegar
- In large heavy-bottomed skillet, cook bacon on medium until golden brown, stirring occasionally, about 15 minutes. With slotted spoon, transfer bacon to paper towels and reserve bacon fat from pan.
- Heat oil in skillet on medium-high. Working in batches, add sprouts, flat side down, in single layer to skillet. Once sprouts are sizzling, add 1 tablespoon reserved bacon fat, a pinch of salt, and 1 tsp butter. Cook sprouts until flat sides are dark mahogany brown, about 3 minutes. Transfer sprouts to plate. Repeat with remaining sprouts.
- When all sprouts are cooked, add bacon and 1 tablespoon butter to skillet. Return sprouts to skillet and toss until heated through. Add vinegar and simmer until reduced slightly, 1 to 2 minutes. Serve immediately.
Nutritional Information (per serving): About 210 calories, 15 g fat (6 g saturated), 10 g protein, 435 mg sodium, 10 g carbohydrate, 4 g fiber