Caramelized Brussels Sprouts with Cranberries and Bacon

Ingredients

• 2 slices bacon 
• 2 servings pepper black freshly ground
• 1 teaspoon brown sugar 
• 16  brussels sprouts trimmed sliced in half lengthwise
• 0.5 cup cranberries 
• 0.5  onion diced red
• 3 tablespoons red wine vinegar 
• 2 servings salt 
• 2 tablespoons butter unsalted divided

Equipment

• bowl
• frying pan
• paper towels
• pot

Directions

1. Fill a large pot with water and bring to a boil over high heat. Generously salt the water and add the Brussels sprouts. Simmer the sprouts until just tender, about 5 minutes. Do not overcook.
2. Drain the sprouts well.
3. Heat a large skillet over medium heat and saute the bacon until browned and crisp, stirring occasionally.
4. Remove the bacon from the pan to a plate lined with a paper towel. Crumble the bacon and set aside.
5. Leave the bacon fat in the pan and add the red onions and 1 tablespoon of butter.
6. Saute until the onions are translucent, 2 to 3 minutes.
7. Add the cranberries and cook for 1 minute. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 3 minutes.
8. Add the sprouts to the skillet and stir to coat with the vinegar mixture.
9. Add the remaining 1 tablespoon butter. Stir in the reserved bacon. Season with salt and freshly ground black pepper, to taste, and transfer to a bowl to serve.