These are far from the boiled Brussels spouts you were served as a child! Par-boiling the sprouts allows them to cook through and then transferring them into a hot pan allows them to brown and crisp.
Brussels Sprouts with Bacon
- 1 lb brussels sprouts quartered, with tough stems cut off
- 1 tbsp extra virgin olive oil
- 1 red bell pepper cubed, seeds and veins removed
- ¼ lb bacon cubed
- salt to taste
- pepper to taste
- 2 cloves garlic minced
- In a hot small sauté pan, cook your bacon until it is about half way cooked, 3-5 minutes. Discard about a tablespoon of the bacon fat, leaving the rest in the pan.
- Bring a pot of salted water to a boil. Add in your brussels sprouts and allow them to cook for 3 minutes. Meanwhile, heat a satué pan on medium-high heat. After the brussels spouts have boiled for 3 minutes, transfer them into the hot satué pan. Move the burssels sprouts around in the pan for about 30 seconds until all the steam has stopped, and the brussels sprouts are dry. Add in the chopped bell pepper, bacon and olive oil. Cook until the brussels sprouts begin to brown, about 5-10 minutes. Plate and serve!