Sauteed Shaved Brussels Sprouts with Bacon and Maple Balsamic Vinegar

As promised, here is the inaugural King's Olive Oil Company recipe as prepared by Fleur de Lolly! For this recipe, I chose the Vermont Maple Balsamic which is made from real 100% pure maple produced at a small family farm in Vermont. Now as a little twist, I paired that maple balsamic vinegar with a Harissa infused olive oil. Harissa is made with chili peppers (often smoked), garlic, caraway, coriander, and cumin. I know that sounds like an odd pairing, but trust me, IT WORKS!

4 slices bacon

12 oz. bag of shaved Brussels Sprouts

1/2 t. Harissa infused olive oil

1 T. Vermont Maple Balsamic vinegar

salt and pepper to taste

In a large saute' pan, cook bacon over medium heat until crisp and brown. Remove from pan and place on a paper towel-lined plate. Reserve drippings in pan.

Toss Brussels sprouts in the pan and continue to cook over medium heat for 4 - 6 minutes, stirring frequently.

Drizzle with the oil and vinegar and stir to combine.

Remove from heat. Add salt and pepper to taste. Chop bacon and add to Brussels sprouts.  Toss to coat.  Serve warm or room temperature.