Brussel Sprouts with Caramelized Onions and Balsamic Glaze

Brussel Sprouts with Caramelized Onions and Balsamic Glaze
ingredients
all
1 Yellow onion
sautéed slices
1 tsp Sea salt
2 Tbs Olive oil
1 1/2 lbs Brussel sprouts
halved, stems and ragged outer leaves removed
4 oz Pancetta
or 6-8 slices of bacon cut into half inch
4 Tbs Olive oil
separated
1 1/2 tsp Sea salt
1/2 tsp Black pepper
freshly cracked
1/2 cup Balsamic vinegar
1 tsp Honey
optional (can omit this)
1 Tbs Balsamic vinegar
Parsley or cilantro
to serve
This is a low carb meal that tastes so good with a well-balanced flavor. Sweet from the caramelized onion, salt from bacon and tart from balsamic vinegar.
1
Heat pan to medium. Add oil and sliced onion. It should sizzle a little when you add it. Stir frequently and only add salt when it's starting to brown. Should take 40-45 minutes total. Taste and add salt if needed.
2
Meanwhile, make the Brussel sprouts. Pre-heat oven to 400F.
3
Using a baking sheet, put Brussel sprouts, pancetta or bacon, 2 Tbs of olive oil, salt and pepper. Spread evenly. Put in the oven and bake for 20-30 minutes until tender and nicely browned.
4
While waiting, make the balsamic reduction. In a small sauce pan on low-medium heat, add balsamic vinegar and let it simmer for 10-15 minutes until it turns into a honey consistency or until it sticks to the back of a spoon. Set aside.
5
When Brussel sprouts is done baking, add remaining 2 Tbs olive oil, balsamic vinegar, honey, salt and pepper to taste.
6
Serve Brussel sprouts with caramelized onion and drizzle with balsamic reduction, parsley or cilantro. Can store balsamic reduction in the fridge and just reheat to use next time.