1 pound Brussels sprouts, trimmed and halved lengthwise
½ pound cipollini onions, stem, and root ends trimmed
3 slices of thick cut bacon
salt and ground black pepper to taste
1 lemon, cut into wedges
¼ cup of Balsamic Vinegar,
1 tsp Brown Sugar
32 oz chicken broth
Directions
Preheat an oven to 450 degrees F (230 degrees C).
Fill a large pot with chicken broth and bring to a rolling boil over high heat. Place Brussels sprouts in broth and cook for 5 minutes. Remove sprouts from broth and transfer to ice water to cool. Drain and pat dry. Set aside.
Place onions in boiling broth; cook until nearly tender, about 10 minutes. Remove from broth, rinse with cold water, and pat dry. Set aside.
Melt butter in an ovenproof skillet over medium heat. Add bacon and cook for 2-3 minutes. Stir in Brussels sprouts and onions; toss with butter and bacon to coat. Stir in salt and black pepper, brown sugar, and balsamic vinegar; cook for 2 minutes.
Transfer skillet to the preheated oven and roast until golden and tender, 15 minutes. Garnish with lemon wedges and serve.
