A: Add bacon!
So that is just what I did! I got the idea from my friends on Facebook when I put out a call for ideas for a green veggie for Thanksgiving. Someone suggested brussel sprouts . . . with bacon. I knew that was a winner because every time I ask the Husband if he likes a dish he says "you should add bacon" or "it needs bacon".
I couldn't find any recipe that I loved. Everything was too fancy and contained too many ingredients. I just wanted sweet and simple. So I simply cooked the bacon, added the sprouts, and served it. It came out yummy and they were all gone by the day after Thanksgiving!
Bacon 'n Brussel Sprouts
3 - 3.5 lbs brussel sprouts, halved and trimmed
1 lb bacon, preferably thick cut
1-3 T olive oil
salt and pepper
- Cook bacon in a large skillet until browned to your liking. With a slotted spoon, transfer the cooked bacon from the skillet to a paper towel lined plate. Leave the bacon fat in the skillet and add more oil to the skillet if necessary (AFC note: you want to be able to lightly coat all of the sprouts. I only had to add a little bit of oil because I had a bunch of bacon fat).
- Add the brussel sprouts to the skillet, stirring so they get coated with the oil. Keep the heat on med-hi and let the sprouts cook and brown, giving it a stir to make sure they are cooking evenly. Cook until tender and browned to your liking.
P.S. I'm linking up to the blog hops at Mess for Less and Punkin Head and Dooda Loo's