Ingredients

½ lb. Brussel Sprouts, Cleaned and Halved

As needed Salt and Pepper

1 Tbs. Olive Oil

2 Slices Nino’s Butcher Shop Bacon,

1 ea. Shallot, Sliced

½ tsp. Cider Vinegar

Instructions

• Toss the Brussel Sprouts with Olive Oil and lightly season with salt and pepper, then allow to sit at room temperature while you cook the bacon.
• Slice the bacon into thin strips, then cook to crisp in a sauté pan on medium-low heat.
• Add the shallots and continue to cook for 2 minutes, before turning the heat up to medium-high.
• Add the Brussel Sprouts to the pan, allow to cook while occasionally tossing. Allow the Brussel sprouts to brown and slightly crisp.
• Once Sprouts are cooked, add the cider vinegar and thoroughly toss together.