Brussels Sprouts

Brussels sprouts browned hard in a pan with bacon, then finished with butter, Mama Nina Mix and a splash of balsamic.

You'll need: 12-inch stainless steel or cast iron skillet with a lid

Ingredients

• 1 1/2 lb Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• 1 1/2 tbsp Mama Nina Mix
• 1 tbsp unsalted butter or ghee
• 2 tbsp water
• 1 tbsp balsamic vinegar

Method

1. Cook the bacon in the skillet over medium heat until crisp, 6–8 minutes. Lift it out and leave the fat in the pan.
2. Turn the heat to medium-high. Lay the sprouts cut side down in one layer. Cook 5–6 minutes without moving them, until the cut sides are deep brown. Tip: Don't stir. The dark cut side is the flavor.
3. Stir. Add the butter and the Mama Nina Mix and toss 30 seconds.
4. Add the water and cover. Cook 3–4 minutes, until a knife slides in easily.
5. Take off the lid. Add the balsamic vinegar and toss 1 minute, until glossy.
6. Stir the bacon back in. Serve hot.

Good to know: Bacon brings salt.

Don't be salty.