Foodsday Tuesday: Feeling Belgian

I love Brussels sprouts, which is probably news to Mamaist, who tried to make me eat them for years. The trick, I discovered, is eating them fresh (not frozen)—and with meat, preferably bacon. I had this epiphany while I was in college, and I've never looked back. This has led me to amazing finds, like the Brussels sprouts and bacon salad at Alison at Blue Bell and the duck fat-fried, lardon-enhanced sprouts frequently served as a special at St. Stephen's Green in Fairmount. It's also led me to experiment in my own kitchen, and this time of year, when the cute little veggies are in season and readily available at Iovine Brothers in Reading Terminal Market, my love of trying new things with Brussels sprouts knows no bounds. Below is the recipe for my most recent concoction. I think it's a keeper—and because I'm still weight watching, it's a keeper that's not too bad for your diet!

Balsamic-Braised Brussels Sprouts with Turkey Bacon
1 lb fresh Brussels sprouts (about 20 large sprouts)
6 strips turkey* bacon, cut into strips
Generous handful of pine nuts
5 cloves of garlic, minced
Olive oil**
Balsamic Vinegar
Fresh Parmesan Cheese (optional)

Trim bottoms off of Brussels sprouts and discard outer leaves. Cut sprouts in half and score cut side with an "X." Set aside. Pre-heat covered skillet and add 1-2 tablespoons oil. Once oil is hot, add bacon, pine nuts, and garlic to the pan, stirring constantly until garlic is translucent and bacon begins to crisp. Without turning the heat off, remove bacon mixture from the pan and set aside. Add Brussels sprouts to pan cut side-down (if needed add 1-2 more tablespoons of oil to pan and allow to warm before adding sprouts). Once cut sides of sprouts begin to brown, drizzle sprouts with balsamic vinegar, covering them about halfway in the pan. Heat on high until vinegar reduces and gathers in center of pan, approximately five minutes. Reduce heat and stir bacon mixture into sprouts, making sure the vinegar coats everything evenly (adding more vinegar if necessary). Allow to reduce further until vinegar is almost completely absorbed, stir again, and cover. Heat sprouts on low for an additional five to ten minutes, or until sprouts are tender. Remove from heat and serve immediately. Garnish with shaved or grated Parmesan cheese if desired. Serves four as a side, two as a hearty lunch.

*Can use regular bacon if you're not counting calories.
**If using regular bacon, omit olive oil and brown garlic and pine nuts in the bacon fat.

Image Credit: Flickr user uberculture.