3 slices of bacon, cut into ½ inch pieces
1 tablespoon capers
1 pound brussels sprouts, halved
1 tablespoon balsamic vinegar (I used a peach flavor.)
1 tablespoon maple syrup (You may use 2 tablespoons if you want it more sweet.)
2 tablespoons olive oil
salt and pepper to taste
Preheat oven to 350 degrees F.
In a dutch oven or ovenproof pan, over medium heat, cook bacon and capers.
Remove bacon and capers from pan, and reserve a little of the bacon fat in the pan.
Add the Brussels sprouts to the pan and cook until they begin to brown (about 5 minutes).
Drizzle with balsamic vinegar, maple syrup and olive oil. Season with a little salt (because bacon and capers are already salty) and pepper.
Place pan into oven and roast about 15 to 20 minutes. Toss brussels sprouts a few times during roasting time.
Remove from oven and toss bacon and capers with brussels sprouts. Season with additional salt and/or pepper if needed.
Serves 4 to 6.
This recipe brought to you by Sophie in the Kitchen