Recipe from Birds Eye
1 12 ounce bag 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
Cook over MEDIUM heat until heated through.
Season with fresh ground black pepper.
Serve with rosemary roast pork and Birds Eye® Primavera Vegetable Risotto.
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