Sprouts, bacon and almonds

Another delicious way to prepare Brussels sprouts so they're not as boring as they're rumored to be. It works perfectly as a side, but also on its own. (Anything with bacon is good enough to be served on its own, right?)
Recipe adapted from here.

Last year: Mohnstrudel (Poppy seed strudel) (German).
Two years ago: Tomato soup with mini mozzarella and chili.
Three years ago: Simple coconut brownies.
Four years ago: Smoked salmon salad with egg, rucola and avocado, Orange bread with chocolate swirl filling (Romanian cozonac, low sugar version), Wild and red rice with bell pepper and almonds. 




Ingredients (serves 2):

• 8 long slices of smoked bacon (50 g)
• 2 tablespoons butter
• 500 g Brussels sprouts, cleaned and sliced in half
• a handful of almonds (50 g)
• 1 tablespoon red balsamic vinegar (optional)

Clean the spuds and cut them in half. Heat 1 tablespoon of butter in a pan and fry the bacon in it, lightly chopped.

When the bacon is done to your liking, remove it with a slotted kitchen tool and put it aside. Add the remaining butter to the bacon drippings left in the pan, then add the sprouts. Cook them for 10-15 minutes or until softened and cooked enough for you to deem edible. Stir once in a while.

When the sprouts are done and exhibit some golden patches here and there, return the bacon to the pan and also add the vinegar. Mix well.

Also, add the almonds and cook for 3-4 minutes more, just until the almonds start being a bit fragrant. Transfer to serving plates and serve right away. It's done, dig in! :)