I looooooooooove brussels sprouts. Love them. Always have – I ate copious amounts of boiled brussels sprouts as a child. When I grew up and lived on my own, I discovered I was absolutely terrible at boiling them, so I went to roasting them instead.
While roasting them is delicious and wonderful and MY FAVORITE THING, it takes forever. And sometimes you just want to shove food in your face, you know?
So I made a “salad” of them, based off a dish I had while roadtripping to Craftcation 2013 with my friends Angie and Sarah. 🙂
- a pound of brussels sprouts
- red wine vinegar OR fresh lemon juice
- 4-5 strips of bacon
- 2-3 cloves of garlic, minced
- salt and pepper
- Brown the bacon in a large skillet as you prep the brussels sprouts. Trim off the bottoms and take off the outer leaves. Then slice them thinly.
- Drain the bacon on paper towels, but leave most of the bacon fat in the pan. We’ll cook everything in there!
- Add the sliced brussels sprouts into the pan, and add some salt and black pepper. Saute until they start to wilt.
- Add the minced garlic and continue to saute.
- Once the brussels sprouts get to the tenderness you want, crumble the bacon back in and stir.
- Drizzle vinegar or lemon juice over the top to taste. I’d say I normally use 1-2 tablespoons. 😀
Enjoy! This method only takes 20 minutes or so, as opposed to roasting them for an hour. 😀 Plus you won’t heat your house up by running the oven. Food success!