A balsamic reduction and bacon bring out the best in these Brussels sprouts! Making the balsamic reduction on serving day won’t take too much time, but you can just as easily make it on prep day. Just freeze it in a small, freezer-safe container or bag alongside the Brussels sprouts, allow it to thaw, and add it to the slow cooker for the last 15–20 minutes of cook time.
Ingredients
- ½ pound bacon
- 2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, cubed
- Kosher salt and freshly ground black pepper, to taste
Serving Day
- ½ cup balsamic vinegar
- 2 tablespoons brown sugar, packed
- ¼ cup crumbled blue cheese (optional)
How to Make It
- In a large pan, fry the bacon over medium heat, turning often, until crisp. Allow it to cool, then crumble it. Combine all prep day ingredients in a large bowl. Label a 1-gallon freezer bag, place it in another large bowl, and pour in the mixture. Squeeze the remaining air out of the bag and seal it. Lay the bag flat to freeze. Serving Day
- Allow the mixture to thaw overnight in the refrigerator. On serving day, pour the mixture into the slow cooker, cover it, and cook on low for 3–4 hours. While the Brussels sprouts cook, bring the balsamic vinegar and brown sugar to a slight boil in a small saucepan over medium heat. Allow it to reduce by half (6–8 minutes), then set it aside to cool. When the Brussels sprouts have finished cooking, serve with a drizzle of the balsamic reduction and a sprinkling of blue cheese.
