You ever tell yourself I wish cooking was as easy as one, two, three? That your kids would eat more vegetables? That dinner dishes could be more simple?
Voila. I have the answer. This recipe is easy, delicious, and nutritious.
A cast iron skillet
1 lb cut and ready to use Brussels sprouts (can usually find near the bagged lettuce)
4 strips of thick cut bacon
Note for this recipe; you can use a normal pan, but the cast iron gives great caramelization. And in terms of this dish, adds depth of flavor.
To begin, cook your bacon until crispy in your skillet, on about medium heat. Thick cut bacon makes the difference here, because of the fat content and the larger chunks you get in your dish later on.
Remove the bacon and place on a paper towel to soak up some of the extra grease.
Leave the bacon fat in your skillet. Keep on medium heat.
Toss those Brussels sprouts right into your bacon fat. Stir them around so they all get coated in the grease.
Cover the sprouts for about 10 minutes. This does two things; it cooks the sprouts all the way through to make them tender AND it caramelizes the bottom layer of sprouts. You are going to want that color and sweetness later on.
After 10 minutes, remove the lid and stir around. Saute for another 3 minutes.
Chop up your bacon.
Add the bacon and a few pinches of salt to the Brussels sprouts.
Stir together. Turn off the heat and serve. Enjoy!