Prep Time: 15 Minutes; Bake Time: 20-25 Minutes
1 pound bacon
2 pounds Brussels sprouts (trimmed and cut in half)
3 Tbsp olive oil
Kosher salt to taste
Black pepper to taste
1 1/2 cups chicken stock
1/4 cup Balsamic vinegar
Oven Mode: Pure Convection
Oven Temperature: 350oF
Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned and crispy, about 10-15 minutes. Remove, dry, and then crumble bacon. Set aside.
Place sprouts in a 9x13 baking dish or Dutch oven with chicken stock, olive oil, and balsamic vinegar. Season sprouts with salt and pepper to taste. Cover with the lid or foil.
Bake for 20-25 minutes in preheated oven, or until sprouts are just barely tender. Stir periodically to prevent sticking during the baking process. During the last 10 minutes of baking, remove the lid. When the sprouts are done, sprinkle bacon over them before serving.
Kitchen Tested by: Home Economist Pepper Parker