When I was a kid the idea of eating Brussels Sprouts was kind of revolting but luckily I have matured and have grown a taste for this amazingly healthy vegetable, it has a flavor that is a cross between cabbage and broccoli with a little hint of smokiness.
Brussels Sprouts are super healthy being packed full of Protein, Vitamin A, Folacin, Potassium, Calcium and certain Phytonutrients that have been shown to help protect the body against cancer.
This recipe combines Brussels Sprouts with smoky bacon – I’ve switched it up with low-fat and low-sodium turkey bacon – same great smoky flavor but much healthier. I make this a few times a month and pair it with grilled or roasted meats.
- 1 lb. Brussels Sprouts, cut in half
- 5 slices, Turkey Bacon, diced
- 1 tbs. Extra Virgin Olive Oil
- 2 cloves Garlic, chopped
- 1 cup Water
- Heat a large saute pan over medium-high heat and add bacon, cooking until bacon becomes crispy.
- Remove bacon and set aside, add olive oil to pan keeping any bacon drippings in pan as well.
- Add Brussels Sprouts and garlic to pan, cooking until they begin to caramelize and become golden brown, approx 8 mins. Season with salt & pepper to taste.
- Add water to the pan and raise temperature to high, cook until nearly all the water has evaporated – we’re essentially poaching them in a liquid flavored with the pan drippings. Approx 10-12 mins.
- Once the water has evaporated add the bacon back to the pan and cook, stirring to incorporate, for 2-3 mins.
- Serve and Enjoy