Prep Time30 minutes
Cooking Time15 minutes
4 strips (1/3 pound) thick-cut, smoked bacon, cut into 1-inch squares
1 pound Brussels sprouts, trimmed and halved
1 medium red onion, peeled and diced
1 jar Pearls Specialties Blue Cheese Stuffed Olives, drained
salt and pepper, as needed
1 ½ teaspoons balsamic vinegar
Heat a 10 or 12-inch skillet over medium heat. Add the bacon and cook until golden and crisp, stirring occasionally, 8-12 minutes. Remove the bacon to a plate lined with paper towels and remove all but 1 tablespoon of the fat from the pan, reserving the extra fat. Add the onion, a splash of water, and a big pinch of salt and cook, stirring occasionally, until golden, 10 - 15 minutes, adding another splash or two of water if the pan looks dry. Add the olives and cook until the olives are glazed and heated through, 5 minutes. Remove the onions and olives from the pan.
Add 2 tablespoons of bacon fat back to the pan. Carefully place the Brussels sprouts in a single layer, cut-side down, and sprinkle with ¼ teaspoon salt. Cover and cook over medium heat until the undersides are golden, 5 minutes, then remove the lid and gently stir in a splash of water to deglaze the pan. Continue cooking the Brussels sprouts until just tender, tossing occasionally, about 5 more minutes. Add the bacon, olive, and onion mixture to the Brussels sprouts, and cook for an additional 3-5 minutes, stirring occasionally. Stir in the balsamic vinegar and a generous grind of pepper, and remove from the heat. Taste, adding more salt or balsamic if you feel the dish needs it.