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Friday, May 7, 2010

Brussels Sprouts with Bacon

2 16 oz bag Frozen Brussels Sprouts, cooked and drained
2 TB Olive Oil
8 Thick Slices Bacon (about 8 oz) cut into 1/2-inch strips 
2 tsp Apple Cider Vinegar
1/2 tsp Kosher Salt, plus additional if needed
Freshly Ground Black Pepper

In a large skillet, heat olive oil, add bacon and cook until slightly crispy. Remove bacon with a slotted spoon, and set aside. Increase heat to medium-high, add Brussels Sprouts and cook, stirring occasionally, until browned and slightly crispy, about 10 minutes. Add vinegar, salt and pepper and bacon. Stir gently and serve.  Serves 8

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