Balsamic Braised Brussels Sprouts

This is one of the first dishes I've ever made with brussels sprouts and I instantly loved it (as does everyone else I make it for).
However some might argue that it's not a true representation of the sprouts themselves. They're essentially overcooked, causing them to taste more bitter, but then covered in deliciously syrupy balsamicy goodness (with some bacon thrown in there for good measure).


So who cares if this isn't the most honest way to show the sprouts true flavours when you've got balsamicy goodness and bacon?

I discovered this recipe on Smitten Kitchen, and after making it over and over and over again, it somehow morphed into the recipe below:


2 tablespoons olive oil
4 tablespoons butter
2 pounds brussels sprouts, trimmed
salt and pepper
1 1/2 cups of chopped bacon (lightly cooked)
3 tablespoons minced shallot
1 tablespoon minced garlic
1/2 cup balsamic vinegar
1 1/2 cups stock
2 tablespoons molasses
1/4- 1/2 cup grated parmesan cheese


Heat oil and butter in a deep skillet over medium-high heat until foamy. Add brussels sprouts and cook tossing frequently, until lightly browned, about 7-10 minutes. Add bacon, toss frequently until sprouts are well browned(more brown than in my photo above), softened, and bacon is getting crispy (about 10-15 minutes more).
Reduce heat, add shallots and garlic to skillet and cook until just fragrant
Increase heat to high, add balsamic vinegar, stock and molasses. Cook, tossing frequently until sprouts are glazed and tender, about 20 minutes.
Top with parmesan cheese when serving.