Brussels Sprouts With Bacon And Balsamic Vinegar

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   1. In a large skillet, cook the pancetta or bacon pieces until they are crisp. While the pancetta cooks, rinse the Brussels sprouts under water . Remove the bacon and drain on a paper towel. Discard the bacon fat and wipe out the skillet.

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   2. Cut the Brussels sprouts in half or quarters.

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   3. Add the Brussels sprouts in the skillet the bacon was cooked in and begin to saute over medium heat until they start to slightly brown, sprinkling them with the sherry or water so they don't stick, about 5 minutes.

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   4. Drizzle the Brussels sprouts with balsamic vinegar and continue sauteing until the sprouts are just tender, about 5 to 6 minutes more.

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   5. Season with freshly ground black pepper and top with slivered almonds if desired.

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   From and tested by Susan M. Selasky for the Free Press Test Kitchen.

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   113 calories (42 percent from fat), 6 grams fat (1 gram sat. fat), 10 grams carbohydrates, 7 grams protein, 248 mg sodium, 6 mg cholesterol, 4 grams fiber.

* Per serving · 4 servings · Values may vary.

No additional tips available.