SAUTEED BRUSSEL SPROUTS WITH BACON
1. Chop off & toss the ends of each brussel sprout. Then slice in half from top to bottom.
Some leaves will fall off, it's okay, they will be the crispy part.
2. Place all chopped brussel sprouts in a bowl & toss with olive oils, salt pepper, & garlic. Pour out onto parchment paper or foil. Then top with some lemon slices, bay leaves, & herb of choice. I used thyme in this recipe. (If you are using parchment paper add a second layer of foil around the outside so the paper doesn't burn).
3. Close up the parchment paper & foil. Bake at 350 degrees for 30 minutes or until brussel sprouts are cooked with a slight crunch. While brussel sprouts are cooking, cook bacon in a skillet & place cooked bacon on a plate with a paper towel to soak up the oils & to let cool.
4. Remove bacon fat from the pan but do not wash, heat butter in the bacon pan. When brussel sprouts are out of the oven, discard lemon & leaves. Saute the sprouts in butter for 2-3 minutes or until they lightly brown. Keep turning every 30 seconds so they do not burn.
5. Add bacon & saute together for 30 seconds to 1 minute.
Plate Finished Product
STORY BEHIND THE DISH
Brussel sprouts are usually not the side of choice for most guys. To make them more appealing I decided I had to add a key ingredient. Bacon, everything is better with bacon! I have made brussel sprouts many times in the past, even used pancetta, but for some reason good old bacon seems to do the trick. So after a experimenting over the past few months, I think I found the a perfect side dish that incorporates veggies in a satisfying way.
For whole30 or Paleo use sugar free & nitrate free bacon as well as ghee in place of the butter. You can also substitute pancetta for the bacon or remove the bacon all together. You can also add some red pepper flakes if you want to add some heat. This tasty side pairs well with any protein. Some suggestions Dr. Pepper Flank steak Balsamic Pork Tenderloin or Stonefire Lemon Garlic Chicken