Here is the recipe I used the time I made the brussel sprouts.
Brussels Sprouts with Balsamic Reduction & Bacon
1 lb Brussels sprouts, trimmed (but save those stray leaves!)
1/2 c. balsamic vinegar
pinch raw sugar ( I use 2 tbs of real butter instead)
2 strips bacon, diced
1 TBSP canola oil, if needed
2 TBSP grated Parmesan
Bring a large pot of salted water to a boil. Parboil Brussels sprouts about 2-3 minutes. Transfer to an ice bath to stop cooking. Once cool, halve lengthwise and let dry on paper towels.
While Brussels sprouts are drying, bring vinegar to a boil and stir in a pinch of sugar. Whisk constantly until reduced by half. Transfer to large mixing bowl.
Heat a large skillet over medium heat and cook bacon until crisp and fat has rendered. Remove (and reserve) bacon using a slotted spoon. Increase heat to high and add halved Brussels sprouts into the pan with the bacon fat, cut side down (adding more canola oil if pan looks dry). Let cook until brown and caramelized (now is a good time to throw in those stray Brussels sprouts leaves). Flip and continue cooking a few more minutes.
Transfer to bowl with balsamic reduction and tose.
Now here is one that is a little different I use on Grilled Flank Steak.
Grilled Flank Steak with Bacon Balsamic Glaze - Robin Miller 2007
Ingredients
Cooking spray (I use a tea spoon of oil as I hate sprays)
2 tablespoons triple peppercorns (recommended: peppercorn melange)
1 flank steak, about 1 1/4 pounds
Salt
2 teaspoons garlic flakes
4 slices bacon, diced
1/2 cup balsamic vinegar
1/2 cup reduced-sodium beef broth
2 teaspoons cornstarch
2 tablespoons chopped fresh parsley leaves ( I sometimes leave this off)
Directions
Heat a stove-top grill pan or griddle with cooking spray over medium-high heat to preheat. Place peppercorns in a plastic bag and smash with the flat side of a meat mallet, or bottom of a heavy skillet, until finely crushed. Season both sides of flank steak with crushed peppercorns, salt and garlic flakes.
Place steak on hot pan and cook 5 minutes per side for medium doneness. Remove from heat and let steak rest 10 minutes. Slice meat crosswise into 1/4-inch thick slices.
While the steak is cooking, Place diced bacon in a large skillet over medium heat until browned and crisp. Add vinegar and bring to a simmer for 5 minutes, or until liquid reduces. In a small bowl, add broth and cornstarch, whisking until cornstarch is completely dissolved, and add to skillet. Simmer 2 minutes bringing to a full boil, until sauce thickens. Remove from heat, spoon sauce over steak slices and top with parsley.
