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This weeks “Weekend Cooking” is a recipe that Oscar Myers sent me to use with there Super Thickcut Bacon. Sadly I didn’t have their bacon so I used another great brand Nueske’s.

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This is a great side dish for just about anything. It’s sweet, savory, and buttery. Beth and I thought they if we add diced potatoes to the mix it could almost be a meal in itself. Give this one a try and let us know what you think about it.

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Bacon Brussels Sprouts with Balsamic Vinegar
Prep Time: 10 min. Total Time: 40 min. Makes: 6 servings

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  • 1 lb. Brussele sprouts, trimmed, halved
  • 1 Tbsp. olive oil
  • 4 slices of applewood bacon cut in to 1 inch strips
  • 1 cup coarsely chopped red onions
  • 1 Tbsp. balsamic vinegar
  • Freshly ground black pepper, to taste
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Cooking Instructions:

  1. Heat oven to 400F
  2. Toss sprouts with oil, place in a shallow pan bake 20 min
  3. Meanwhile cook bacon and onions in a skillet on medium heat until bacon starts to turn brown, drain off grease
  4. Add bacon mixture to sprouts, stir.
  5. Bake 5 to 10 min or until sprouts are tender and golden brown
  6. Stir in vinegar and pepper
  7. Enjoy!
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Adapted from a recipe from Oscar Myers (all we did was add more bacon). Beth took that amazing photo of this recipe!

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