Brussels sprouts. You either love them or hate them. I actually love them. But even a green vegetable avoider may give Brussels sprouts a second look when you pair them with their unlikely-but-perfectly-paired partner: bacon. Also, garlic, because why not. It’s tasty.
Bacon-Garlic Brussels Sprouts
- 3 strips of bacon
- 12 oz Brussels sprouts
- 1/8-1/4 cup water
- 2-3 cloves garlic
- Salt/pepper/garlic powder to taste
- Prepare the Brussels sprouts by cutting the butt end off, slicing it into halves, and removing the easy-to-peel-off outer layer*
- Slice the bacon into 1″ wide chunks and cook in a skillet over medium heat, stirring to separate the bacon pieces and keep them from sticking
- Once the bacon has released its fat to coat the bottom of the pan and begun to brown, add the Brussels sprouts to the pan and a touch of water to coat the bottom 1/4 of the sprouts.
- Once the water starts to cook off, if the Brussels sprouts have not softened, add a touch more water. Do this until the sprouts of softened.
- Once the sprouts are softened and there is minimal water, add the garlic and other preferred seasonings (salt, pepper, garlic powder, etc.). Keep stirring so as not to overly brown (burn) the sprouts, garlic, or bacon.
- Cook until the bacon is of desired crispiness and the Brussels sprouts have a soft golden color.
|Saturated Fat||1.5 g|
|Omega 3||.17 g|
|Omega 6||.44 g|
|Ascorbic Acid||89 mg|
|Vitamin E||.96 mg|
|Vitamin K/Potassium||455 mg|
* I use online calculators for calories, fat, carbs, protein, fiber, and vitamins/nutrients/minerals, so these are an estimation to the best of my ability.
** Reserve the clean Brussels sprout layers to create Brussel sprout chips. Check back soon for this recipe plus other green chip recipes such as kale chips.