Step 1 - In a non-stick pan over medium heat cook bacon until crisp, but not burned and remove from pan to a paper towel to blot oil. Add in EVOO, onions and Brussels sprouts and saute for 5-7 minutes.
Step 2 - Add in red wine vinegar, scraping bits of the bottom of the pan, then add in fleur de sel and cracked black pepper, ¼ cup water, stir to coat Brussels sprouts and cover pot with a lid. Steam for 3-4 minutes and serve. If feeling indulgent, drizzle over reduced Fig Dark Balsamic over top before serving!
1 lbs Brussels sprouts, cleaned and halved
5 slices thick cut bacon, chopped
½ red onion, sliced
¼ cup Medium Robust EVOO
¼ cup Sangiovese Red Wine Vinegar
¼ tsp fleur de sel
½ cup cracked black pepper
Fig Dark Balsamic
Sangiovese Red Wine Vinegar
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