Simmered in balsamic vinegar with the hint of smokey turkey bacon and the decadence of truffle oil. I ate these for two days in a row. Serve with parmesan shavings on top!
Ingredients:
- 1/2 Cup turkey bacon (small diced)
- 1/2 of sweet yellow onion (minced)
- 1/4 Cup balsamic vinegar
- 1/4 Cup of chicken broth
- 3-4 Cups of Brussels sprouts (halved)
- Salt & Pepper
- 2 Tablespoons of truffle oil
- Parmesan Shavings for garnish
- 1 Tablespoon of olive oil
Directions:
Bring a large pot of salted water to boil. Once water is boiling drop the Brussels sprouts in there and do a quick 1-2 minute blanch. This helps to tenderize them and speed up the cooking time.
Heat a large saucepan to medium high heat and the olive oil and bacon and brown the bacon until crispy then take out, set aside and reserve. Add the onions to that same pan and saute until slightly translucent about 3-4 minutes. Then add the vinegar and reduce by half, once reduced add the chicken broth once broth comes to a simmer add the Brussels sprouts- season with salt and pepper and cook until tender stirring them once every few minutes. Once done add the turkey bacon and *truffle oil, plate then add parm shavings.
*Remember when using truffle oil... it is a very delicate oil so it should be used as a finishing oil to get its full flavor and aroma. These aromas can get cooked out very fast if cooked with.
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