Brussels Sprouts with Bacon and Balsamic Vinegar

From Asparagus To Zucchini Cookbook

1 lb Brussels Sprouts	1-2 T. butter
1/4 lb bacon	3 T. balsamic vinegar
½ c finely chopped onion or shallots	salt and pepper to taste

Trim ends off Brussels sprouts and halve the large ones. Blanch in boiling water or steam over boiling water until just tender. Plunge into ice water to stop the cooking and preserve the bright green color, then drain well.

Meanwhile, cook bacon until crisp and drain on paper towels. Remove all but 2 T. of bacon grease from pan. Add onions; cook until brown. Add Brussels sprouts, butter, vinegar, salt, pepper, and bacon. Toss until hot.

Makes 4 servings.