Brussels Sprouts with Bacon, Shallots & Balsamic

Ingredients

• 5-6 slices of center-cut bacon or pancetta, chopped
• 1 tablespoon Seven Barrels Meyer Lemon Olive Oil
• 1 large shallot, sliced thin
• 2 pints Brussels sprouts, trimmed and halved
• 6 garlic cloves, minced
• ¾ cup chicken broth
• 1-2 tablespoons Seven Barrels Pomegranate Balsamic Vinegar
• Sea salt and freshly ground pepper, to taste

Instructions

Preheat oven to 450 degrees.

Heat a large nonstick ovenproof skillet over medium-high heat. Add bacon or pancetta and cook for about 5 minutes until it begins to brown. Remove bacon from pan with a slotted spoon, drain bacon grease from pan and set bacon aside.

Add a tablespoon of Seven Barrels Meyer Lemon Olive Oil to the same pan and return to medium-high heat. Stir in bacon, shallots and Brussels sprouts and sauté for 3 minutes.

Add minced garlic and sauté for another 2 minutes until garlic begins to brown. Pour in chicken broth, stirring in well and bring to a boil.

Cook sprouts for about 2 minutes until the broth evaporates and sprouts are tender. Place the skillet in the oven and broil for another 1-2 minutes until the Brussels sprouts are browned and crisp.

Remove from oven and drizzle with Seven Barrels Pomegranate Balsamic Vinegar and season with salt and pepper to taste. Serve immediately.

Serves 4-6