Sautéd Brussel sprouts with balsamic glaze
cut the ends off the brussel sprouts and half them
Salt & pepper them good
Heat bacon grease in large skillet
I chop up ham hock slices and brown them off then remove them and (you can use bacon too)
Add brussel sprouts and butter
once browned add a splash on white wine and turn down low to simmer
when done drizzle with balsamic glaze
Brussels sprouts often get a bad rap for being bitter or bland, but with the right cooking method and flavor additions, they can become a standout dish. In this recipe, sautéing the Brussels sprouts in bacon grease or ham hock fat brings a rich, smoky undertone that enhances their natural sweetness. Using ham hock slices not only adds depth but also infuses the dish with a subtle meaty flavor without overwhelming the sprouts. After browning the sprouts and ham hock bits in butter, adding a splash of white wine helps to deglaze the skillet, lifting all the tasty browned bits off the pan and introducing a slight acidity that balances the richness. Simmering the Brussels sprouts on low after adding wine ensures they are cooked through but still retain a pleasant bite. The finishing touch—a drizzle of balsamic glaze—lends a tangy sweetness that contrasts beautifully with the savory elements and ties all the flavors together. In my experience, allowing the glaze to slightly caramelize on the warm sprouts creates a glossy, appetizing finish. For those looking to vary the recipe, you might consider adding minced garlic or shallots at the beginning for extra aroma, or a sprinkle of crushed red pepper flakes for a little heat. This dish pairs wonderfully with roasted meats or can be enjoyed as a hearty vegetarian meal by omitting the ham hock and bacon grease, substituting with olive oil and adding toasted nuts for texture. Experimenting with these tweaks can personalize the recipe to suit different tastes while enjoying the deliciousness of Brussels sprouts enhanced by the rich combination of butter, wine, and balsamic glaze.