Recipe by: Designs by Jeanne R
The vegetable you love, with the flavors you can’t resist.
My family loves brussel spouts. In fact, this recipe is due to the fact that I had only 1/2 of a package of frozen brussel sprouts left. I bought them only last week, & in that short amount of time, our son snagged half of them to make his own healthy lunch. (He made stuffed bell peppers with cooked chicken, sliced brussel sprouts, canned mushrooms, & egg, seasoned with soy sauce, salt, pepper, onion powder, & a little Parmesan cheese).
So, with the remaining package of brussel sprouts, 🙂 I came up with this easy, tasty & satisfying side dish.
5 oz. frozen brussel sprouts, thawed & sliced in half
3/4 cup cooked bacon lardons (bacon bits cooked & drained)
5 -6 large mushrooms, sliced
1 – 2 cloves of garlic, minced
salt & pepper to taste
Use an oven safe skillet to cook the bacon on the stove-top until done, but still soft, then drain. Using the same skillet, add the garlic, cook until just fragrant. Add the brussel sprouts & mushrooms, salt & pepper, toss to coat with the small amount of bacon grease that remains in the skillet. Add the bacon back into the skillet, combine with the vegetables. Place in a hot oven for a few minutes, or until the brussel sprouts are cooked through (but don’t over-cook). Remove from the oven, taste, adjust seasoning, & toss again. Serve warm.
Keep the mushroom slices large so that they are similar in size to the brussel sprouts.
This is another recipe that pretty much seasons itself, how easy is that?!