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From Keli’s Kitchen: Balsamic Brussels Sprouts with Peppered Bacon

I've been on a quest lately to try every Brussels sprout dish made at a Malarkey restaurant here in San Diego. The last Malarkey restaurant Doug and I went to was Herringbone in La Jolla for our 14 year anniversary; I absolutely loved their version {my favorite so far}!  

During the days following our dinner, I decided to remake the Brussels sprout dish and was determined to give it my best effort.  Well, I am pleased to share that my first attempt was a success!  In fact, we thought they turned out so doggone close to the dish we enjoyed at Herringbone, that of course I couldn’t wait to share it with you!  


2 pounds of Brussels sprouts (cleaned and quartered long ways)
1/2 cup chopped red onion
1/2 cup golden raisins
1/3 cup sugar
1 garlic clove, chopped
16.9 oz of good balsamic vinegar
8-10 slices of peppered bacon
Olive oil for roasting

1. Clean and quarter (long ways) 2 pounds of Brussels sprouts.

2. Place quartered Brussels sprouts on a roasting sheet and sprinkle with olive oil, salt and pepper. Roast for 25 -30 minutes at 400 degrees.

3. In the meantime, in a medium sauce pan bring to boil balsamic vinegar, raisins, onions, garlic and
sugar. Reduce to medium and continue to cook for about 20 minutes until the balsamic has significantly reduced and looks syrupy.

4. Turn off heat and take a potato masher and break up the raisins and onions for a good minute or so
and then strain the balsamic, so it is smooth.

5. While the balsamic is reducing, crisp up the bacon and then drain and break into pieces.

6. Mix Brussels sprouts and bacon with balsamic syrup to taste. (I like more balsamic but you might like less so pour it in a little at a time until you get the right proportion for your liking.)

These Brussels are nothing like what you've had before and are worth a try.  You won't be sorry.

Bon Appétit!

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