Brussel sprouts are in season around here, and when I was looking at them in the supermarket I could not remember when I had last eaten them. I remembered having them as a kid and liking them, but I realized I had never prepared them on my own. So I picked up two packages, found a recipe and went to town hoping for the best!
Bacon Sautéed Brussel Sprouts
Adapted from this Skinnytaste.com recipe
+/- 1 lb Brussel Sprouts (after cleaning, mine weighed 13 oz)
2 pieces thick cut bacon (approx 3 oz)
3 cloves garlic, minced
Salt and pepper to taste
- Remove the outer few leaves from each brussel sprout to expose the lighter, less bitter leaves. Cut off the stalks and discard. Cut the brussel sprouts into quarters and then rough chop into smaller pieces.
- Heat a skillet over medium high heat. Dice bacon and add to the hot pan, stirring occasionally until browned and crispy and the bacon grease fills the bottom of the skillet.
- Add the garlic and stir for 30 seconds, careful not to burn. Add the chopped brussel sprouts and stir to coat well in the bacon grease.
- Cook for 4-5 minutes, stirring regularly. Season with salt and pepper before serving.
If you are at all hesitant about trying brussel sprouts, your mind will flip that switch as soon as it smells the bacon-garlicy goodness. I will say that it took one or two bites before I made my mind up that these were good, but then they were really good and I had wished I made more! The fat from the bacon coats the sprouts in all of its salty greasy goodness, turning these veggies into carriers of some serious flavor. Since I only used a preset amount of bacon, the amount of oil in this recipe was under control and I let myself indulge!
The sprouts cooked down quite a bit, but splitting this into three servings proved to be plenty filling. Topped with a roasted piece of trout, dinner was colorful and flavorful and would be something impressive and easy to make for company. If next time I make this I want a little more heft to this dish, I might add some chopped cremini mushrooms.
Makes 3 servings: 92 cal, 3 g fat, 10 g carbs, 6 g protein