Ingredients
2 slices bacon
1 tablespoon butter
2 large shallots, sliced into thin rounds
2 cloves of garlic, minced
2 pints Brussels sprouts, trimmed and cut into quarters
3 red potatoes, quartered
1/3 cup chicken broth
1 Tablespoon balsamic vinegar
1/4 teaspoon sugar
1/2 teaspoon salt
Freshly ground pepper
Instructions
Cook bacon in skillet. Transfer to paper-towel-lined plate. Pour off all but one Tablespoon of grease.
Add butter and shallots to pan. Saute until golden, about five minutes. Add garlic and saute one more minute. Add Brussels sprouts and potatoes. Saute about 3 minutes more until lightly browned. Add broth; Cover and cook until crisp tender and liquid is almost gone, about 5 minutes more. Uncover. Cook off any remaining liquid. Add vinegar and sugar. Cook, stirring for about two minutes. Crumble bacon on top. Salt and pepper to taste.