Brussel Sprouts with Bacon & Mushrooms

Brussel Sprouts with Bacon & Mushrooms

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.

Ingredients:

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

Directions:

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.

Recipe Notes:

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?!