Step 1

Dice the bacon into small pieces. Also, slice the onion thinly.

Step 2

Heat the cast-iron skillet on the stove over medium heat. Once hot, add the bacon to fry. Once the bacon is cooked to your desired likeness, remove it carefully and place it on a paper towel-lined plate, set aside.  This should take 5-10 minutes.  You may want your vent fan on as it may get smoky. Do NOT drain the bacon fat, keep that in the pan and the heat on medium.  Scrape up any bits and remove them from the pan.

Step 3

In the cast-iron skillet with the bacon grease, carefully add the Brussel sprouts.  Saute over medium heat for 10 minutes, stirring occasionally to brown all sides.

Step 4

Add the onion, salt, & pepper. Cook for another 5 minutes. The onion should be cooked and the sprouts should still be green with the edges caramelized and brown. If you pierce with a fork they will be tender.

Step 5

Turn down the stove to your lowest setting. Now add the brown sugar.  Stir to combine and cook for 5 minutes. Be careful not to cook too long as the sugar can burn quickly. Stir as it melts and coats the vegetables; this will cook pretty fast, 5 minutes maximum.

Step 6

Next, add the blue cheese and bacon to the cooked and seasoned vegetables.  Stir gently so that it is incorporated but the blue cheese and bacon crumbles stay intact.

Step 7

Serve immediately - Optional, drizzle with balsamic vinegar.

Step 8

Store any leftovers in an air-tight container in your refrigerator for up to 3 days. Reheat in the microwave.