This is also the easiest version to date.
Ingredients:
Half lb bacon cut into 1/4" pieces
2lb Brussels sprouts quartered.
2 TB each lime juice and balsamic vinegar
Salt, pepper and chili powder.
Start with adding the bacon to a cold pan with about a half cup of water. Turn the heat to high and stir occasionally, until the water cooks off. The sizzling sound will drastically increase in volume when the water is cooked off. When this happens, decrease heat to just below medium and fry bacon until crisp. The reason we add the water is to fully render the fat and prevent burning. The result is perfectly crisp bacon and just as importantly, clear unscorched fat. Remove the bacon bits and reserve the fat in the pan. Set heat on high, and just when the grease starts to smoke, add your sprouts. You want seriously high heat here. Sauté until the cut sides of the sprouts are a deep mahogany brown. Depending on the size of your pan, you may need to do 2 batches. The second batch will brown more quickly than the first, by the way, so keep an eye on them.
Once browned, remove the sprouts to a paper towel lined dish and blot off as much oil as possible. Then season with the salt, pepper, chili powder mix. (Equal parts)
Then drizzle the lime juice balsamic vinegar mixture (again, equal parts), add the bacon bits and toss to combine.
