Balsamic-glazed Brussels sprouts

This is my absolute favorite way to make Brussels sprouts. I've made them this way for so long that I don't even remember what inspired me. It's an interesting combination of ingredients. The salt in the bacon with the slightly bitter taste of the sprouts and the sweetness of the balsamic combine beautifully to create an outstanding dish. Every time I serve this I'm asked for the recipe.

  
    Recipe serves
    Active time
    Total time
  

    3 - 4 people
    20m
    20m
  

  
    Special equipment needed
  
    Large skillet with a lid
  
    Metal spatula

  
    Ingredients
  
    16 Brussels sprouts, washed
  
    4 strips of bacon
  
    1/2 cup water
  
    balsamic vinegar
  
    freshly ground pepper

  
    Variations
  
    • Add toasted nuts.

  
    Storage
  
    • Store any remaining sprouts covered in the refrigerator for 3 - 4 days. Add them to a stir fry.

Instructions
• Prepare the Brussels sprouts: Trim the stem to remove the dried edge. Peel off any yellow or bad looking outer leaves. Cut the sprouts in half through the stem. See picture below.
• Add the bacon to the pan. Cook over medium heat until it is crispy. Remove it from the pan leaving the bacon fat. Crumble and set aside.
• Add the sprouts cut side down to the pan. Cook until the bottoms are brown, about 4 minutes. See pictures below.
Add the water, turn the heat to medium-high, and *deglaze* the pan using a metal spatula.
• When the water boils, reduce the heat to medium and put the lid on the skillet. Steam the sprouts until they are tender when pierced with the tip of a knife, about 4 minutes.
• Remove the lid once the sprouts are tender and return the heat to medium-high. Boil off any remaining liquid. Return the bacon to the pan and drizzle with balsamic vinegar, about 1 tablespoon or to taste. Reduce the balsamic vinegar slightly.

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