I wish I would have started eating brussel sprouts long before I did. My Mom always made them by boiling in water and then eating with butter, salt and pepper. I wasn't a fan! Then when I got interested in cooking, I tried a brussel sprout hash and loved it. I wanted a brussel sprout dish without potatoes for Thanksgiving this year so I gave this one a shot. It was scrumptious and I was able to get my daughter to try them for the first time! |
Ingredients:
Directions:
Original recipe provided by: Morsels and Musings
- 20 small brussel sprouts, cut in half
- 4 slices of bacon, cut into lardons
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 2 tbsp kosher salt
- Salt and pepper to taste
Directions:
- Remove any bad leaves from the brussel sprouts.
- Bring a pot of water to a boil; add kosher salt.
- Blanch brussel sprouts for about 4 minutes then drain and run cold water over them.
- Heat olive oil in a skillet set to medium-high heat; add bacon and cook 1 minute.
- Add brussel sprouts and fry until they start to brown around the edges and the bacon crisps.
- Add garlic and fry 1 minute until softened.
- Drain brussel sprouts to remove excess oil; serve hot.
Original recipe provided by: Morsels and Musings