- 1 bag (12 oz) Steamfresh® Brussels Sprouts, cooked according to package directions
- 1 tablespoon balsamic vinegar
- 2 tablespoons brown sugar
- 2 teaspoons olive oil
- 1 slice cooked bacon, crumbled
How to Make It
Toss brussels sprouts, vinegar, brown sugar, olive oil and bacon together in a 2-quart nonstick saucepan.
Cook over MEDIUM heat until heated through.
Season with fresh ground black pepper.
Serving Suggestion: Serve with rosemary roast pork and Birds Eye® Primavera Vegetable Risotto.