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.
|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.|
|Meanwhile, make the Brussel sprouts. Pre-heat oven to 400F.|
|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.|
|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.|
|When Brussel sprouts is done baking, add remaining 2 Tbs olive oil, balsamic vinegar, honey, salt and pepper to taste.|
|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.|