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Cook bacon in pan till crispy. Set bacon on paper towels and set aside.
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Use a paper towel to soak up all but about 2 T of bacon grease left in the pan.
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Add 1 T butter to pan and sauté sweet potatoes in bacon grease and butter for 5 minutes on medium heat, stirring occasionally.
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Add sliced shallots and sauté for 8-10 more minutes, again stirring occasionally.
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When onions are slightly caramelized add brussels and squash (adding more butter, ghee or coconut oil if necessary), cover pan with lid and sauté for 5-8 more minutes, stirring occasionally. When brussels are bright green, edges browned and soft enough to eat but not mushy, remove from heat.
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Season with sea salt and pepper to taste. Toss. Add chopped bacon, generously drizzle with balsamic glaze. Toss and serve. I use the left overs on top of my eggs the next day for breakfast!