Roasted Brussels Sprouts with Balsamic Vinegar

Ingredients:

• 750 g Brussels sprouts, cleaned and halved lenghtwise
• butter
• olive oil
• balsamic vinegar
• 200 gr lean bacon, finely diced
• optional: 500 gr fresh mushrooms, stems removed, sliced
• salt & pepper

Instructions:
Fry the bacon bits in a frying pan, until brown and crispy; set aside

If preparing this dish with mushrooms:

• heat 2-3 tablespoons and a generous amount of olive oil in a frying pan
• add the slice mushrooms and immediately toss them
• slowly cook until done; set aside

Option 1: oven roasted

• preheat oven to 375 ºF (190 ºC)
• combine the Brussels sprouts, 4 tablespoons olive oil, salt, and pepper in a bowl.
• toss to coat the sprouts
• spread the sprouts out on a non-stick baking sheet, cut side up
• place in center of oven and roast for 20-30 minutes (depends on size of the sprouts) or until sprouts are brown and tender
• sprinkle with balsamic vinegar
• let cook some more, until the vinegar is evaporated
• if serving with the mushrooms, add those now, to re-heat them

Option 2: pan fried:

• cover bottom of a frying pan generously with olive oil and heat up
• add the sliced Brussels sprouts and toss to coat them
• cook while tossing occasionally, until the sprouts begin to develop brown spots
• cover pan with lid, stir occasionally, until the sprouts are "al dente"
• sprinkle pepper and salt over the sprouts
• sprinkle a fair amount of balsamic vinegar over the sprouts, toss, and let the vinegar evaporate
• add the fried bacon and mushooms

serves 4+  [by Frank Dörenberg]