Ah yes…Bacon and Brussels Sprouts. This is the dish that made me decide that Brussels Sprouts (there IS an “s” on the end of Brussels) were not horrible. Of course, bacon has a magical effect like that, right? Seriously though, I even eat Brussels without bacon now and I owe it all to this simple dish.
- 1 lb brussels sprouts
- 4 slices uncured bacon no sugar listed in ingredients
- 1/2 tsp salt
- 1/4 tsp pepper
- Cut the stems off of the Brussels sprouts and then chop them into 1/2" pieces. Often, I just set them on the flat side after cutting off the stem and then just cut a cross in them from top down (cut into fourths, basically). If they are rather large, you might want to cut them more. This recipe would work just fine if they were just halved as well though. It's up to you what size you want the pieces. 1/2" makes them perfect for me.
- Chop the bacon into 1/2" pieces. Heat a medium skillet over low heat and add the bacon. Slowly simmer the bacon until it begins to crisp and there is plenty of fat rendered in the pan.
- Add the chopped Brussels sprouts, salt, and pepper to the pan and cook 5-7 minutes. Stir constantly. The dish is done when the Brussels are beginning to brown on the edges and are still firm.