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Good news, friends! Brussels sprouts, if prepared properly, are insanely delicious! Especially this dish, because bacon.
I grew up thinking Brussels sprouts were pretty freaking gross. It was in our culture, in our television programs, that all kids would grimace at the idea of our parents forcing such a vile vegetable upon us! Granted, I had tried them just once as a child, after they had been boiled to the point of near mush. I swore I would never taste another! We’re talking major childhood trauma.
After I got married, I couldn’t believe my husband loved Brussels sprouts, and ate them like any other every day vegetable. I decided I must be missing out, and that there must be a way to prepare them to make them edible. After trying a few different recipes, I was shocked to find that Brussels sprouts are a truly delicious and versatile vegetable!
This recipe is incredibly simple, and there are many days where I just want a bowl of this side dish as my main meal. It’s just that satisfying.
Bacon Garlic Brussels Sprouts
Yield: Two generous servings (about 1 cup each)
Calories: 140 Carbs: 10 Fat: 7 Protein: 9 Sodium: 295 Sugar: 2
4 cloves garlic, minced
4 slices bacon
10 medium sized Brussels sprouts, ends chopped off, and outer 1-2 leaves discarded. Chop sprouts in half lengthwise.
Heat skillet over medium heat. Add crushed garlic, and using kitchen shears, cut bacon width-wise into thin slices. Stir constantly until bacon starts to render (release) its fat into the pan. Add sprouts and continue to stir until sprouts are softened and slightly browned.
“…with sexy results!” – Marge Simpson