Brussels sprouts and bacon make a tasty combination, and this side dish will go with just about any meat or poultry main dish. A little lemon juice and garlic add flavor to the dish, and the dish cooks in less than 10 minutes.
Feel free to leave the onion out or replace the bacon with diced ham. For a delicious, crunchy garnish, sprinkle the sprouts with some toasted almonds or pecans.
- 1 pound Brussels sprouts
- 4 strips of bacon
- 3 cloves garlic, minced
- 1/4 cup finely chopped onion (or shallot)
- 2 tablespoons lemon juice
- salt and freshly ground black pepper, to taste
- Rinse the sprouts and drain thoroughly. Cut off discolored stem ends and remove and discard any loose and damaged leaves. Cut the sprouts in half; lay cut side down, then thinly slice the halves until all are shredded. Set aside.
- Arrange the bacon in a large skillet or sauté pan and place the pan over medium heat. Fry the bacon until it is browned and crisp. Remove the bacon to paper towels to drain; crumble and set aside. Leave about 2 tablespoons of drippings in the skillet and discard any remaining drippings.
- Add the garlic and onion to the skillet and cook, stirring, until the onion is softened, about 2 to 3 minutes. Add the shredded sprouts to the skillet and continue cooking, stirring, until tender, or about 4 to 6 minutes.
- Add the lemon juice and salt and pepper, to taste. Cook, stirring, for 1 minute longer. Toss with the bacon and serve hot.
- Use small, compact, bright green Brussels sprouts for best flavor and tenderness.
- If the Brussels sprouts are large with loose outer leaves, they might be past their prime. To use them, cut more of the base off and remove the loose outermost leaves.
- If the sprouts seem bitter, a dash of sugar may help to balance the flavors.
|Nutritional Guidelines (per serving)|
|Total Fat||2 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||4 g|