Jamie says: When I was little I asked my Dad, “Where does bacon come from?” My Dad said, “Bacon is bacon.” And that was that. He knew I probably wouldn’t have eaten it anymore if I knew the source. I’m glad he didn’t tell. (This recipe was inspired by one I saw in Cooking Light magazine.)
Brussels Sprouts with Bacon
- 1.5 lbs Brussels sprouts
- 4 slices center cut bacon, original naturally smoked (Oscar Mayer)
- 4 cloves garlic
- 1 1/2 Tbsp extra virgin olive oil (Filippo Berio)
- 1/4 tsp salt
- 1/8 tsp freshly ground pepper
- 1/4 cup apple cider vinegar (White House)
- Bring a pot of water to a boil with a vegetable steamer in it over high heat. Meanwhile, wash Brussels sprouts. Cut ends off of Brussels sprouts and then cut each sprout in half. Place Brussels sprouts in the steamer, and place a lid on top of the pot. Cook for about 12 minutes or until soft.
- Meanwhile, cook 4 slices of bacon over medium heat in a frying pan for about 7 minutes. Using a fork, flip bacon slices and cook for an additional 8 minutes. Remove bacon from the pan and transfer it to a paper towel to drain. Slice bacon into 1/4-inch pieces.
- Drain water and place Brussels sprouts in the pot on medium heat. Using a garlic press, add crushed garlic to the pot along with olive oil, salt, pepper, and bacon. Cook until Brussels sprouts are lightly brown (about 12 minutes), stirring frequently. Reduce heat to low, add vinegar, and heat for about 3 more minutes, stirring occasionally. Serves: 2. Enjoy!
Kathryn says these are the best Brussels sprouts she has ever had. The bacon adds a nice smokey flavor and the vinegar gives it a little kick.
- Nutrition note: Not all bacon is created equally. After spending a few minutes reading the Nutrition Facts labels of all the bacon packages at the grocery store, I chose Oscar Mayer original naturally smoked center cut bacon. I mainly compared serving size, ingredients, saturated fat, sodium, and protein content. Next time you’re at the store, try reading the label and comparing products.