Have you ever hated something your entire life only to find out that you really love it? I’m assuming the answer to that question is yes for about 95% of you. Because who didn’t grow up pretending to eat their broccoli, spinach, basically any green vegetable and then hide it in their napkin when their parents weren’t looking?
Brussels sprouts was the worst of all the vegetables for me. It wasn’t until my cousin, Rena, made this amazing cold brussel sprout salad with bacon, craisins, and champagne dressing that I suddenly became a brussel sprout addict. I can now proudly say I eat brussel sprouts way too much and they may even be my new favorite vegetable! (Besides kale – kale goes in everything)
When brussels sprouts are paired with bacon, they become the holy grail of vegetables. I’m sure cooking brussels sprouts in bacon fat significantly lowers the nutritional content of the vegetables, but sometimes you just need that bacon fat in there! Because let’s face it, bacon makes everything better. I even have two signs in my apartment that say so – so it must be true!
2 slices of bacon, thick cut, cut into small pieces
2 cups brussels sprouts, cut into quarters
2 tbsp olive oil
1/2 tsp salt
ground pepper, to taste
1 tsp lemon juice
In a skillet over medium high heat, cook the bacon until it is just about crisp. Then, add in the olive oil, brussel sprouts and salt and mix together. Cook brussel sprouts until soft and browned, about 8-10 minutes, making sure to stir frequently in order to prevent the brussels sprouts from burning. Then add the lemon juice and cook for another minute or two. Serve immediately.
Serves 2-3 people as a side dish.
Recipe created by A Dash of Megnut